Make a simple syrup by combining water and sugar in a saucepan. Stir and bring to a light boil until the sugar is completely dissolved. Set aside to cool.

Wash and hull the strawberries, then blend until smooth. Measure out 2 cups of strawberry puree and transfer to a bowl.

Juice lemons to obtain 3/4 cup of lemon juice and stir it into the strawberry puree.

Stir half of the simple syrup into the strawberry and lemon mixture. Gently add a whole raw egg to the bowl, continuing to stir in the simple syrup until the egg floats with a portion visible above the mixture.

Cover the bowl and chill the mixture in the refrigerator until completely cooled.

Prepare your ice cream maker according to the manufacturer's instructions and churn the mixture until it reaches soft serve consistency.

Quickly transfer the mixture to a freezer-safe container, cover, and freeze until thoroughly frozen, about 4-6 hours.