Put the strawberries and sugar in a blender and blend. Once the mixture is like a puree, add the lemon juice, cream, and milk, stirring well until mixed.
Put the mixture in a large bowl so that it expands, and freeze for 1 and a half to 2 hours. Remove from the freezer, beat, and freeze again. Repeat the process 2 or 3 times more, until it is frozen but creamy.
Serve decorated with strawberries, lemon slices, and mint leaves.
* It is always good to eat homemade ice cream shortly, since it can lose the texture more easily and end up too icy. However, it can perfectly last 2 to 3 months frozen.