Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.

Wash and hull strawberries, arrange on the baking sheet, sprinkle with sugar and lime zest, and roast for about 20 minutes.

Allow strawberries to cool, then puree or mash them to your preferred consistency.

In a saucepan, combine cream, milk, and half the sugar over medium heat, stirring until steaming but not boiling.

In a bowl, whisk egg yolks and remaining sugar. Gradually add warm cream mixture to egg yolks while whisking constantly.

Pour the egg yolk mixture back into the saucepan and cook over low heat, stirring, for 5-7 minutes until thickened.

Remove from heat and stir in basil leaves. Let steep for 15 minutes and then strain.

Mix the strawberry puree into the strained custard along with lime juice, lime zest, and vanilla extract.

Cover the custard with plastic wrap and refrigerate for at least 4 hours.

Churn the mixture in an ice cream maker according to manufacturer’s instructions for 20-25 minutes.

Transfer to an airtight container, cover, and freeze for at least 4 hours before serving.

Serve scoops of ice cream in bowls or cones, garnished with roasted strawberries or fresh basil.