Toss the strawberries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often.

Pulse the strawberries and their liquid with the sour cream, heavy cream and lemon juice in a blender or food processor until almost smooth, leaving some small strawberry chunks. Chill in the refrigerator for at least an hour.

Freeze in your ice cream maker according to the manufacturer’s instructions.