Toss sliced strawberries with 1/4 cup sugar and lemon juice, then let sit for 30 minutes in the refrigerator until juicy. Visual cue: strawberries look glossy and release liquid.

Mash or blend the strawberries into a chunky puree and refrigerate until chilled. Visual cue: puree stays visibly textured with small berry pieces.

Whisk egg yolks with the remaining 1/2 cup sugar until pale and thick. Visual cue: mixture falls in ribbons and looks lighter in color.

Heat heavy cream and whole milk in a saucepan over medium heat until steaming. Visual cue: you see steam rising but no hard boil.

Slowly whisk the steaming dairy into the egg yolks to combine. Visual cue: the mixture thickens slightly as it warms from the center outward.

Return to the saucepan and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon at 170-175F (about 10 minutes). Visual cue: a finger line on the spoon holds for a second before slowly filling in.

Strain the custard, then stir in vanilla and salt. Visual cue: custard becomes smooth and uniform without lumps.

Cool completely, then refrigerate at least 2 hours. Visual cue: custard is cold throughout and feels set when spooned.

Churn in an ice cream maker according to the manufacturer’s instructions, adding the strawberry puree in the last 5 minutes. Visual cue: ice cream turns vibrant pink and thickens to soft-serve texture.

Transfer to a container and freeze at least 2 hours until firm. Visual cue: scoop holds shape with sharp edges.