Slice the strawberries and place in a medium sized bowl with the sugar and vodka. Gently toss to combine. Cover and let sit at room temperature for 1 hour.

Place strawberry mixture in a blender with the sour cream, heavy cream and lemon juice. Pulse to blend so some small strawberry chunks remain.

Pour into medium sized bowl and power-chill in freezer for 30 minutes, or chill in refrigerator until nice and cold (1-2 hours).

Pour into ice cream maker and mix according to ice cream maker instructions, I churned this recipe for about 25 minutes. Freeze this overnight to get it to a hard-scoop consistency. To keep the mousse-like airiness, eat right away!

Enjoy your ice cream and marvel at how freaking easy that was! You feel like a genius!!