In a medium mixing bowl, beat the Heavy Whipping Cream until stiff peaks form.

Add fresh strawberries and basil to a food processor or blender bowl; pulse until a pureed consistency is achieved. You may also chop the strawberries into small chunks if you prefer a chunky consistency in your ice cream.

In a large bowl, add sweetened condensed milk, sugar, and vodka; whisk until combined.

Stir in strawberry puree with basil or chunks if preferred.

Fold in whipped cream into the mixture with a spatula until combined.

Add to a metal loaf pan or freezer Tupperware.

Cover and freeze for 2-4 hours; depending on desired consistency.

Note: You can omit the vodka, but the ice cream will freeze harder. Let the ice cream thaw for around 20 minutes before serving if hard.