To make the Strawberry Basil Ice Cream, add the heavy cream, whole milk, and sugar to a pot over medium heat, stirring to combine until the sugar is incorporated into the milk and cream mixture.

While the cream mixture heats, measure out 1/2 cup fresh basil leaves.

Add the basil leaves to the cream mixture and continue to heat, stirring occasionally, until the mixture is steaming (if using an instant read thermometer heat the mixture to between 160- and 170-degrees F.)

Once steaming, remove from heat and cover. Let steep for 30 minutes.

After 30 minutes, pour the cream mixture through a fine mesh sieve into the pitcher of a blender (paid link). Discard the basil leaves.

Add in the salt and strawberries.

Cover and blend until fully combined.

Add to your refrigerator overnight.

If your ice cream maker requires you to do so, add the bowl of the ice cream maker to your freezer

The next day, remove the mixture from your refrigerator. If the mixture separated overnight, quick pulse the mixture in your blender until fully combined.

Add the bowl to your ice cream maker and pour in the ice cream mixture, making sure to not overfill (you may need to churn in two batches depending on the water content of your strawberries).

Churn until it resembles soft serve ice cream, about 15 minutes.

Add the ice cream to a freezer safe container.

Cover and add the Strawberry Basil Ice Cream to your freezer for at least 4 hours.