Rinse, hull and slice the strawberries. Put them in a bowl.
Pour over the sugar and the citrus juice. Shake well and set aside to macerate for at least half an hour or longer.
When the strawberries are ready, purée them with a mixer (If you are in no hurry, put the mix in the fridge to chill for an hour or more).
Whip the cream relatively firmly, then blend in the crème fraîche.
Mix together the strawberry purée, the cream-crème fraîche mix and the milk.
If using, add the kirsch/hard liquor to the base.
Churn in your ice cream machine (or still-freeze using your household freezer).
Enjoy - while the ice cream remains nice also after some time in the freezer, I personally think that it is at its very best freshly churned!