Cook strawberries, sugar & lemon juice over low-medium heat for 10-15 minutes.
Blend the remaining strawberries into a puree.
Steep heavy cream, milk, eggs, ¾ cup of sugar & vanilla over low-medium heat.
Cool the custard, sauce & puree. After chilled, pour into an ice cream maker to churn.
Scoop ice cream into a container & freeze for 5 hours.
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