Place the hulled strawberries in a large bowl and mash thoroughly with a potato masher or fork until slightly chunky but well broken down.

Add the granulated sugar and lemon juice to the mashed strawberries. Stir well and let sit for 15-20 minutes to allow the strawberries to release their juices and the sugar to dissolve.

Pour in the heavy cream, whole milk, vanilla extract, and salt. Stir until everything is well combined and the mixture has a uniform pink color.

If using an ice cream maker, pour the mixture into the frozen bowl of your ice cream maker and churn according to manufacturer's instructions, usually 20-25 minutes or until the consistency of soft-serve ice cream.

Transfer the churned ice cream to an airtight, freezer-safe container. For extra strawberry goodness, fold in 1/2 cup of finely diced fresh strawberries at this point if desired.

Cover with a piece of parchment paper pressed directly onto the surface of the ice cream (this helps prevent ice crystals from forming).

Freeze for at least 4 hours or until firm enough to scoop. For best texture and flavor, let the ice cream sit at room temperature for 5 minutes before serving.