In a large bowl, combine the quartered strawberries, sugar, lemon juice and vanilla. Stir to combine and allow to sit for about 15 minutes, stirring occasionally, or until the sugar has dissolved and the strawberries are very juicy.
Place strawberry mixture in a blender or food processor and pulse until the strawberries are broken down but not totally pureed – some small chunks of strawberries are ok. Add in the heavy cream and mix just to combine.
Pour the mixture into an airtight container and chill in the refrigerator for 1-2 hours or even overnight.
When base is chilled, follow manufacturer’s directions for churning in your ice cream maker. Once churned, place in an airtight, freezer-safe container and freeze for a few hours to harden before serving.
Notes
The riper your strawberries are, the more flavorful your ice cream will be. This recipe can be made with fresh strawberries any time of year, but will be best during the late spring and summer when fresh strawberries are at their peak.
Make sure to follow the manufacturer's instructions for freezing the bowl of your ice cream maker before churning the ice cream. I like to freeze mine for at least 24 hours before for best results. If you make ice cream on a regular basis, you can even keep it in your freezer at all times so it's ready at a moment's notice.
If you prefer a soft serve ice cream consistency, you can serve your ice cream immediately after churning.