Blend the strawberries until smooth, leaving a few small pieces for texture if desired

Pour the puree through a fine mesh strainer for a smoother finish

In a saucepan, gently warm the milk until just steaming but not boiling

Stir in the strawberry puree, vanilla extract, lemon juice, and salt

Remove from heat and let the mixture cool to room temperature

Whisk in the heavy cream until fully combined and silky

Chill the mixture in the refrigerator until cold to the touch

Pour into an ice cream maker and churn until thick and creamy

Transfer to a container and freeze until firm but scoopable