Puree strawberries with an immersion blender. Put in a ladle and add sugar. Warm on the fire until the first "bubbles". Then add 100 ml of cream and starch. Stir constantly until thickened. Remove from the heat and cool in a cold water bath to room temperature.
Add 200 ml of cream to the cooled strawberry puree and beat for a minute.
Put the ice cream in a form for freezing and grate the chocolate pre-cooled in the freezer for 15-20 minutes. Mix the ice cream and put it in the freezer for 8-10 hours, covering the ice cream with cling film.