I start by preheating my oven and preparing the strawberries with sugar and a little lime juice. Roasting them slowly brings out their natural sweetness and creates a syrupy texture. Once soft and caramelized, I let them cool completely before blending into the base.

I gently heat milk, cream, basil, and lime zest to infuse the flavors. In a separate bowl, I whisk egg yolks and sugar until smooth and pale. Then I slowly combine both mixtures to create a rich custard base.

I cook the custard on low heat while stirring continuously to avoid curdling. The mixture gradually thickens into a silky texture that coats the back of a spoon. Once ready, I strain it to remove basil and any cooked egg bits.

I cool the custard completely in the refrigerator before churning it. After that, I add roasted strawberries and churn until creamy and smooth. Finally, I freeze it until firm and scoopable, which takes a few hours.