Puree the strawberries and sugar together. I like to puree mine to a fine puree. If you leave strawberry lumps TOO big they can freeze hard and are difficult to eat. Pureeing with the sugar helps prevent crystalizing.
Stir in the puree into the ice cream base. Taste to see if the flavor is what you desired. Freeze your ice cream.
Once your ice cream is frozen, take two french macarons and sandwich them together. Eat immediately or freeze to enjoy later!