In a medium bowl, sprinkle strawberries with sugar and let sit for 10-15 minutes until sugar starts to form a syrup.
Place the strawberries and syrup in a blender or food processor; blend until smooth.
Using a fine mesh strainer, strain strawberry mixture into a large bowl, pressing to extract juice, leaving pulp & seeds behind. Discard pulp.
Add buttermilk, half & half, vanilla extract, lemon juice, and salt to strawberry mixture; whisk together to combine.
Pour the mixture into the canister of an ice cream maker, and use according to manufacturer's directions.
Serve soft if desired, or scoop into a freezer-safe container and freeze until desired scooping consistency is achieved.
Get the full recipe & instructions in the post!
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