Prepare strawberries by removing stems and chopping into 1/2-inch size pieces. Add strawberries to a large bowl with 1/4 cup granulated sugar and lemon juice, toss to combine. Cover and chill 4-6 hours or overnight.

Meanwhile, add 1 cup heavy cream and vanilla to a medium bowl with mesh strainer set on top. Set aside.

In a medium saucepan over medium heat, combine remaining 3/4 cup granulated sugar with whole milk, 1 cup heavy cream and salt. Stir to dissolve sugar. When mixture begins to steam, while whisking, pour 1 cup hot liquid into egg yolks. Pour egg mixture into saucepan. Stir occasionally, cooking over medium heat until mixture coats the back of a wooden spoon or spatula. Pour through mesh strainer into remaining heavy cream. Cool over a water bath and chill overnight.

Prior to churning, combine strawberry liquid and custard base, reserving strawberries. Churn according to manufacturer's directions, adding strawberries in during the last 10 minutes of churning.

Transfer mixture to a freezer safe container. Freeze until solid. Allow ice cream to sit for 5-10 minutes at room temperature prior to serving. Heat a metal ice cream scoop if necessary for easier scooping.