Hull strawberries and cut into quarters - not slices, not chunks, quarters work best for even flavor distribution. Toss with ¼ cup sugar plus lemon juice and let sit exactly 60 minutes. After macerating, puree two-thirds completely smooth, leave one-third chunky. Strain the puree to remove seeds if desired. This method concentrates flavor instead of diluting it like most strawberry ice cream recipes do.

Heat milk and 1 cup heavy cream to exactly 175°F in your heaviest saucepan - thin pans create hot spots that scramble eggs. Whisk egg yolks with remaining ½ cup sugar and cornstarch until they're pale yellow and thick enough to coat a spoon. Temper those yolks properly - add hot milk one tablespoon at a time for the first quarter cup, then stream in the rest while whisking like your life depends on it. Return everything to the pan and cook, stirring constantly with a wooden spoon, until it reaches exactly 170°F and coats the spoon. The second it hits temperature, remove from heat and strain through fine mesh.

Whisk vanilla and remaining 1 cup heavy cream into your strained custard base. Add your prepared strawberry mixture and whisk until completely combined. Cover with plastic wrap pressed directly onto the surface - air contact creates that gross skin nobody wants. Refrigerate minimum 8 hours, preferably overnight. Cold mixture churns better and creates smoother texture in your homemade strawberry ice cream.

Pour chilled mixture into ice cream maker and churn according to manufacturer directions, usually 25-30 minutes. Mixture should hold soft peaks when you lift the paddle but still be soft enough to scoop. Transfer immediately to pre-chilled container - I keep mine in the freezer while churning. Press plastic wrap directly onto surface again, then cover with lid. Freeze minimum 4 hours for proper scooping texture.