Put the strawberries and sugar into the saucepan on medium heat. Whisk everything together until the sugar has melted and the strawberries can be easily mashed with a fork (5-7 mins). Using a handheld potato masher, mash the strawberries until the syrup is thick and chunky. Squeeze the lemon juice inside, give it a good stir, and set it aside.
In a large sauce pan, add in the heavy cream and whole milk. Heat over medium-low heat until hot, but not bubbling.
In a large bowl, whisk together the egg yolks until light in colour. Now, while whisking the eggs, slowly pour in ½ cup of the hot cream mixture to temper the eggs.
Pour the tempered egg yolks into the saucepan with the rest of the custard base and stir gently with a wooden spoon for 2-4 minutes, or until the temperature is between 170-175 and the mixture is just thick enough to coat the back of the spoon. Remove from heat and stir in the vanilla.
Combine the custard base and strawberry syrup together. Mix well. Refrigerate for 4 hours, until thoroughly chilled, or set into an ice water bath, stirring frequently until cold.
Pour the strawberry custard base into your ice cream maker and churn according to manufacturer's instructions. After churning, transfer ice cream to a freezer safe container and place in a freezer to cure for at least 4 hours.