Step 1
Blend strawberries 1/4 cup sugar and lemon juice in a food processor until strawberries are coarsely chopped. Transfer mixture to a bowl and refrigerate until chilled about 1 hour.
Step 2
Heat 1 cup heavy cream milk and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved about 5 minutes; remove from heat cover and allow cream mixture to cool for 30 minutes.
Step 3
Whisk egg yolks together in a bowl. Slowly pour the warm cream mixture into the egg yolks whisking constantly. Transfer warmed egg mixture back to the saucepan.
Step 4
Heat egg yolk mixture over medium heat constantly stirring and scraping the bottom of the saucepan until custard thickens enough to coat the back of a spatula about 5 minutes.
Step 5
Pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. Slowly pour custard through strainer and stir. Add vanilla extract and salt. Stir chilled strawberry mixture and chocolate chips into custard.
Step 6
Place ice cubes into a large bowl and add water; stir. Place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature stirring occasionally about 10 minutes; remove bowl from ice bath and cover with plastic wrap. Refrigerate until well chilled 8 hours to overnight.
Step 7
Pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \soft-serve\ consistency. Transfer ice cream to a lidded container. Cover surface with plastic wrap and seal. For best results ice cream should ripen in the freezer for at least 2 hours or overnight.