I have tried to make this several times. The problem is the water content of the berries ruins the creamy texture. As we know, the standard recipe for ice cream base is 1 cup heavy cream, 1 cup milk, 4 egg yolks, three quarters of a cup of sugar, plus a pinch of salt and a little vanilla extract. I've tried eliminating the milk entirely with a quart of pureed, macerated fresh strawberries, but it is still does not freeze well. The only thing I have not tried is first cooking the strawberries down with some of the sugar to thicken it and burn off some of the water. Any advice?