Preparation Steps

• Heat oven to 400°F. Toss strawberries with 0.25 cup of the sugar (from the total) and spread on a parchment-lined sheet. Roast 20 to 25 minutes until berries are jammy and juices thicken. Cool completely.
• Pulse cooled roasted strawberries in a blender to a chunky puree. Stir in 1.0 tablespoon lime juice. Set aside and chill.
• In a saucepan, combine heavy cream, whole milk, remaining 0.5 cup sugar, salt, and vanilla. Warm over medium heat until steaming but not boiling.
• In a bowl, whisk egg yolks until smooth. Slowly ladle in about 1.0 cup of the hot dairy, whisking constantly to temper.
• Pour yolk mixture back into the saucepan. Cook over medium-low, stirring constantly with a spatula, until the custard thickens and coats the back of the spoon or reaches 170°F to 175°F.
• Strain custard through a fine-mesh sieve into a clean bowl. Stir in the roasted strawberry puree. Add the remaining 1.0 tablespoon lime juice and the lime zest. Cover and chill until very cold, at least 4 hours or overnight.
• Churn the cold base in an ice cream maker according to manufacturer instructions until soft-serve consistency, about 18 to 25 minutes.
• During the last minute of churning, sprinkle in the chopped basil and the vodka (if using).
• Transfer to a freezer container, press parchment or plastic wrap directly on the surface, and freeze until firm, about 4 hours. Scoop and serve.