In a small bowl, combine the strawberries with the brown sugar and lemon juice; stir gently. Place in the refrigerator and allow the strawberries to macerate in the juices for 15 – 30 minutes.
In a medium bowl, use a whisk to combine the sweetened condensed milk, half and half, vanilla, and any accumulated juices from the strawberries.
Turn the ice cream maker ON and pour the ice cream mixture into freezer bowl through the opening in the top. Let churn until thickened, about 30 - 40 minutes.
Meanwhile use a potato masher to gently smash the macerated berries; drain off any excess juices. During the last 5 minutes of freezing, spoon the berries into the ice cream freezer; continue churning until the ice cream is thickened.
For soft serve ice cream, serve immediately. For firmer ice cream that you can scoop, transfer the ice cream to a freezer safe container and cover tightly. Let ripen in the freezer for 2 to 6 hours.
The freezer bowl must be completely frozen before you begin your recipe. See the manufacturer's instructions for your ice cream freezer model.
Likewise, keep the ingredients cold until ready to mix together.
If you want your ice cream to have a more pronounced pink color, add a few drops of red food coloring to the ice cream base before adding it to the ice cream freezer.
If you prefer a smoother ice cream without the strawberry bits, make fresh strawberry puree instead. Place the berries, brown sugar and lemon in a blender and process until smooth, then add them all at once to the ice cream base.