1Put the strawberries, lemon juice and half of the sugar in a saucepan. Stir over medium heat for 2-3 minutes until the sugar has dissolved. Bring to the boil. Boil gently for 3 minutes without stirring. Remove from the heat. Cool for 3 minutes.
2Pour the strawberry mixture into a blender or food processor and blend or process until smooth.
3Pour the cream and milk into a medium heavy-based saucepan. Stir over medium heat for 4-5 minutes until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.
4Put the egg yolks and remaining sugar in a large heatproof bowl. Whisk until pale and creamy. Pour ½ cup (4 fl oz) of the hot cream mixture over the eggs and sugar and whisk to combine. Add the remaining cream mixture to the egg mixture, whisking to combine.
5Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 8-10 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil. Remove from the heat.
6Strain the custard into a heatproof bowl and stir in the strawberry mixture. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
7Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
8Once the ice cream is frozen transfer to a freezer-safe container, just large enough to contain the ice cream. Freeze for 6 hours or overnight for firmer ice cream.
9Scoop into bowls and serve.
10Store ice cream in the freezer for up to 2 weeks. The ice cream will become very firm on freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.