In a medium bowl, mix strawberries, 1/2 cup of the sugar, and lemon juice. Mix well and cover with plastic wrap and place in the refrigerator for an hour.
In a medium saucepan bring the heavy cream, whipping cream, and whole milk slowly to a simmer. Once the mixture reaches a simmer, remove from the heat.
Whisk egg yolks until they are a light yellow. Add the remaining sugar gradually and mix well. Temper the eggs and sugar by slowly adding in the cream mixture until about 1/3 of the cream mixture has been added. Add the remaining cream mixture and pour the entire mixture back into the saucepan and cook over low heat. Stir mixture often until the mixture reaches between 170 to 175 degrees Fahrenheit, or the mixture coats the back of a spoon. Pour the mixture into a bowl and allow to come to room temperature.
While the mixture cools, remove macerated strawberries from the refrigerator. Add half of the strawberries to a food processor and pulse until it forms a juicy consistency. Mash the remaining strawberries with a potato masher or a fork and set aside.
Once the egg and sugar mixture reaches room temperature, stir in the puréed strawberries (save the remaining strawberries for later), chopped chocolate, vanilla seeds, and vodka, then cover and place into the refrigerator for 6 to 8 hours.
Remove mixture from the refrigerator and place in your ice cream machine. Churn for 25 to 30 minutes or as per the manufacturer's instructions. Add the remaining strawberries 10 minutes before the end of the churning.
Spoon ice cream into your favorite dishes or if you like harder ice cream, freeze for 1 to 2 hours before serving.
Courtesy of Game and Garden