In a medium saucepan, combine 1 cup of the cream, the milk, ¾ cup sugar, and a pinch of salt. Warm over medium-high heat, stirring occasionally, until the sugar dissolves and small bubbles form at the edge, about 3–4 minutes.

Stir in the basil, cover, remove from heat, and let steep for 1 hour. Taste and let sit longer if a stronger basil flavour is desired.

Meanwhile, purée strawberries with ½ cup sugar until smooth. Set aside in the fridge.

Prepare an ice bath by placing a metal bowl into a larger bowl filled with ice water. Pour the remaining 1 cup of cream into the inner bowl and set a fine-mesh strainer on top.

Whisk egg yolks in a separate medium bowl. Rewarm the infused cream mixture over medium-high heat for 1–2 minutes, just until bubbles form at the edge.

Slowly pour half the warm mixture into the egg yolks, whisking constantly. Return the egg mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat a spoon (4–8 minutes) and reads 175–180°F.

Immediately strain the custard into the cold cream. Press basil with a spoon to extract maximum flavour.

Stir the custard until it cools to below 70°F. Add the strawberry purée and mix well.

Chill in the refrigerator for at least 4 hours or overnight.

Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze for at least 4 hours before serving.