Combine the sliced strawberries (and any juices released while slicing), the lemon juice, and 1/3 cup of the sugar in a small bowl. Leave on the counter for two hours. The strawberries will release their juices and absorb some of the sugar. This will lower their freezing point so they don't turn into rocks in your ice cream!

In a separate medium-sized mixing bowl, mix the remaining 2/3 cup of sugar with the 1 cup of whole milk. Whisk until sugar is dissolved.

Add the heavy cream and vanilla. Pour in the liquid from the strawberries, saving the strawberries to add later. Add food coloring if desired.

Pour into your ice cream maker and follow the manufacturer's directions. 

When the ice cream has reached soft-serve consistency, add the strawberries and let the ice cream maker run another minute or two to distribute the strawberries throughout the ice cream.

Transfer to an airtight container in layers, drizzling the melted white chocolate over each layer.

Freeze for several hours or overnight.