📖 Instructions

1. Prep the Strawberries: Start by hulling and slicing 1 pound of fresh strawberries. Don't worry about making them perfect; a rough chop is just fine. You could probably even get away with using a butter knife for this, haha.
2. Macerate the Strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar and 2 tablespoons of balsamic vinegar. Stir gently to coat the strawberries evenly. I know, balsamic vinegar sounds like a weird pairing for strawberries, but trust me it works!
3. Let it Sit: Cover the bowl and let the strawberry mixture sit at room temperature for at least 30 minutes, or up to 1 hour. This process, called maceration, helps to draw out the strawberries' natural juices and intensify their flavor. You'll notice a beautiful, syrupy liquid forming at the bottom of the bowl.
4. Blend the Mixture: Transfer the strawberry mixture, along with all the accumulated juices, to a blender or food processor. Add 1/4 cup of packed fresh basil leaves. Blend until smooth. Don't overdo it; you want a nice, even puree, not strawberry dust.
5. Add the Cream and Milk: Pour the strawberry puree into a saucepan. Stir in 1 1/2 cups of heavy cream and 1/2 cup of whole milk. Whisk everything together until well combined.
6. Heat Gently: Place the saucepan over medium-low heat. Cook, stirring constantly, until the mixture is warm and slightly thickened, about 5-7 minutes. Be careful not to let it boil, as this can curdle the cream. We're aiming for a custard-like consistency, but much thinner.
7. Chill Thoroughly: Remove the saucepan from the heat and pour the mixture into a bowl. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ice cream base to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. This step is crucial for developing the flavors and ensuring a smooth, creamy texture.
8. Churn in Ice Cream Maker: Once the mixture is thoroughly chilled, pour it into your ice cream maker. Churn according to the manufacturer's instructions, usually for about 20-25 minutes, or until it reaches a soft-serve consistency. If the base didn't properly chill you may end up with soup. Sad!
9. Harden in Freezer: Transfer the churned ice cream to an airtight container. Press a piece of plastic wrap onto the surface to prevent ice crystals from forming. Freeze for at least 2 hours to allow the ice cream to harden further.
10. Serve and Enjoy: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls and enjoy the delightful combination of sweet strawberries, tangy balsamic, and fragrant basil!