Using a food processor or mini-chopper, add the strawberries, 1/3 cup of sugar and lemon juice. Process until strawberries are mostly chopped, but a few larger pieces remain. Set mixture aside.

Using a medium saucepan, heat the milk until it just begins to simmer. (Tip: Do not let milk boil.)

Meanwhile, whisk together the remaining 1/3 cup of sugar, salt and egg yolks in a medium bowl. Gradually pour half of the hot milk into the egg yolk mixture, whisking vigorously the entire time.

Transfer the egg yolk mixture into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (5-6 minutes).

Remove mixture from the heat and stir in the heavy cream and vanilla extract. Pour the mixture through a fine-mesh strainer into a clean container. Stir the strawberry mixture into the bowl until well combined.

Cover bowl with plastic wrap, pressing the plastic directly to the surface of the mixture. Refrigerate overnight.

Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions. (If you prefer a harder ice cream, just freeze the ice cream for several hours before serving.)