Combine 1/2 pint of the sliced strawberries, 1/3 cup sugar and lemon juice in a bowl. Cover and refrigerate for at least an hour.
For the Sweet Cream Base
Puree the remaining 1 pint strawberries with 1/3 cup sugar. I use an immersion blender. You want your puree to be a little chunky so the hand held blender works well, If you use a blender or food processor, just pulse them.
Whisk the eggs in a stand mixer or mixer until light and fluffy, a couple of minutes. Whisk in the sugar a little at a time. Continue whisking until completely blended. Pour in the cream, milk and the strawberry puree. I cover and allow the mixture to chill completely in the refrigerator.
Transfer the mixture to an ice cream maker. Freeze according to the ice cream maker instructions. Remove the remaining 1/2 pint strawberries and mash them a little leaving them chunky. When the ice cream is almost frozen, add the remaining strawberries and continue to freeze. Store in the freezer in am airtight container! Enjoy!