Hull and slice the strawberries. Mix them with the sugar and lemon juice, cover, and refrigerate for an hour.
In a mixing bowl, whisk the eggs for two minutes until fluffy.
Add in the sugar gradually and whisk another minute.
Pour in the milk and cream and continue whisking to blend.
Mash the strawberries well, or puree them in a food processor. Stir into the ice cream base.
Add to your ice cream maker and follow the directions. (I use a Cuisinart ICE-20P1 and churn it for 30 minutes, then transfer the ice cream to a container, cover it, and put it in the freezer.)