Combine strawberries, lemon juice, zest and 1/4 cup of sugar in a bowl and chill for 45 minutes. Remove and mash half the berries with a fork or potato masher.

In a large bowl, beat the eggs until frothy. Gradually add the remaining sugar mixing well. Stir in the milk and vanilla. Cook over medium low heat for approximately 20 minutes stirring constantly until thickened. Remove from heat and let cool to room temperature.

Add the strawberries and juice to the milk mixing to combine. Slowly add the whipping cream and stir gently.

Pour into ice cream maker and freeze according to the manufacturer's instructions.

Store in an airtight container in your freezer.