Add the strawberries, 1/2 cup of the granulated sugar, and lemon juice to a large bowl. Stir together. Let sit at room temperature for an hour to let the juices release from the strawberries.
Add the strawberries and their juices to a food processor. Process until smooth.
Pour the strawberry mixture back into the large mixing bowl. Add remaining sugar, whole milk, heavy cream, vanilla, and salt. Stir until the sugar has dissolved.
Refrigerate for at least 2 hours.
Churn ice cream according to your ice cream machine's directions (mine took about 30 minutes), until it is a soft serve consistency.
Scoop the ice cream into a shallow container or loaf pan and freeze for 3 hours, or until firm.
Let the ice cream sit out at room temperature for a few minutes to soften before you scoop and serve.