There is absolutely nothing wrong with most strawberry ice creams. Except that they probably would more accurately be described as ice creams with strawberries (not that there’s anything wrong with that).
But you can quite easily make a really delicious ice cream that tastes purely of fruit — one that is truly a strawberry ice cream — and you don’t even need any special equipment to do it.
I learned this technique many years ago from Sicilian chef Ciccio Sultano of Ristorante Duomo in Ragusa, Italy. He used it to make a spectacular peach gelato for a special dinner at Santa Monica’s Valentino restaurant.
It is so good I have been using it ever since — with peaches and nectarines, of course, but also plums and now strawberries.