Before beginning, place the bowl of your ice cream maker in the freezer, if needed.

In a blender or food processor, process the strawberries until they are a smooth puree. Pour the puree (there should be about 2 cups) into a small pot with 1/2 cup of sugar and the 2 tablespoons of lemon juice.

Place the pot over a burner on medium heat and stir it as it cooks to prevent scorching. Let it cook down for 8-10 minutes, or until it’s reduced to around 1 1/4 cups. Set it in the refrigerator until it’s completely chilled.

In a medium pot, combined the whole milk, cream, remaining 1 cup of sugar, and salt. Set a fine mesh sieve over a clean mixing bowl.

Divide the six eggs and place the yolks in a small bowl. Whisk them with a fork until they’re smooth.

Stir and heat the milk and cream mixture until it’s hot and steaming but not boiling. Slowly ladle some of it into the egg yolks while whisking to warm them gently.

Pour the egg yolks back into the pot with the rest of the hot cream and milk and return it medium low heat. Stir the custard constantly until it thickens and coats the back of a spoon, then remove it from the heat. Stir in the vanilla extract.

Pour the mixture through the sieve, then cover it with a lid or plastic wrap. Refrigerate the mixture until it’s completely cold–it’s best left overnight.

When the strawberries and custard are both completely chilled, pour the custard into the bowl of the ice cream maker and begin churning it. When it’s slightly thickened, pour in the strawberry mixture.

Continue churning the ice cream until it’s thickened to the consistency of soft serve. Remove it from the ice cream machine.

You can serve it immediately as a soft serve ice cream, or you can place it in a dish in the freezer until it’s frozen into a harder ice cream. This should take about 8 hours.