Macerate the berries by placing in a bowl with lemon juice and ¼ cup sugar for a few hours.
In a large bowl, whisk together egg yolks. Add both sugars, salt and whisk together well.
Pour the whole milk, heavy cream and vanilla into a medium sauce pan and head over medium low heat to just a simmer, stirring often.
Remove from heat and slowly add to egg mixture whisking the entire time. (If you go too fast, the eggs will cook and curdle.)
Return the entire mixture back to the saucepan and cook over medium low heat. Stir often. The mixture will thicken and coat the back of a spoon. Be careful that the eggs do not begin to cook.
Pour the mixture into a bowl and let cool for 30 minutes. Cover and place in the refrigerator for about four hours.
When very cold, add strawberries and place in the ice cream maker. Churn for about 20 minutes.
Add to an airtight container and freeze for a few hours to harden before eating.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/16449-2/