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1
Working in batches, pulse the strawberries in a food processor until finely chopped but not pureed.
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2
Scrape the strawberries into a large bowl and stir in the lemon juice and 1/4 cup of the sugar.
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3
Let stand at room temperature for 1 hour.
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4
Meanwhile, in a large saucepan, combine the heavy cream and milk and bring just to a simmer.
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5
In a large bowl, using a handheld mixer, beat the eggs at medium speed until frothy.
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6
Add the vanilla, salt and the remaining 3/4 cup of sugar.
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7
Beat at high speed until thick and pale, about 5 minutes.
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8
With the machine on, very gradually whisk in 1 cup of the hot cream mixture, then whisk in the rest.
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9
Scrape the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a rubber spatula, until thickened, about 15 minutes.
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10
(The custard should be thick enough to coat the back of the spatula.)
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11
Strain the custard through a fine mesh sieve into a large stainless-steel bowl set in an ice water bath.
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12
Let stand, stirring occasionally, until well chilled, about 20 minutes.
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13
Stir in the strawberries with their juices, then refrigerate until cold, about 1 hour.
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14
In two batches, freeze the custard in an ice cream maker according to the manufacturer's instructions; when the custard is thick but not firm, scrape it into a medium bowl and using a rubber spatula, gently fold in 1/2 cup of the lemon curd per batch.
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15
Freeze the strawberry custard in airtight containers until firm, about 2 hours.
