If you don't like raw eggs in your ice cream, just leave them out. Swear to god.
1 pint fresh strawberries, hulled and sliced
1/3 cup granulated sugar, plus 3/4 cup
Juice of 1/2 lemon
2 large eggs
2 cups heavy cream
1 cup milk
Combine the strawberries, sugar, and lemon juice in a small bowl. Cover and refrigerate at least 1 hour. Pulse the mixture briefly in a blender until it forms a chunky puree.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then whisk 1 minute more. Pour in the cream, milk, and strawberry puree. Whisk 1 to 2 minutes until the sugar is dissolved. Pour into an ice cream machine and follow the manufacturer's instructions, usually spin for 25 minutes. Transfer to a container and freeze until scoopable.
Source: Adapted from Ben and Jerry's Homemade Ice Cream & Dessert Book by Ben Cohen and Jerry Greenfield