I make a lot of ice cream. I generally make it about twice a week and have covered hundreds of different flavors. However, it doesn't just stop with ice "cream", per se. There are other similar concoctions that are just as delicious. There are granitas, sorbets, sherberts, frozen custards, popcicles, frozen yogurts, etc.
This one ... is a sorbet. It's also a little different than a standard "strawberry sorbet", too! Firstly, those are blackberries. It's also got a really surprisingly pleasant basil essence rippling through it. It seemed like a good idea, but ... as it churned in my ice cream machine, my hopes fell and I started to doubt myself. Then, when I popped the lid and tasted it ... it was FANTASTIC! Perfectly balanced and delicious. The basil was complemented the flavors more than I'd originally hoped, without ever being in the way or overwhelming.
Cool, fresh, light and utterly fantastic.
The absence of real sugar slightly changes the texture of frozen desserts. The mouth feel is just a little bit "off" (but FAR from unpleasant). You can approximate that sensation by adding vegetable glycerin and guar and/or xanthan gums. This will give you a texture and mouth feel closer to the sorbets you're familiar with. If you leave them out, the end result will be very delicious, but will be harder to scoop, a little more crystallized, and the melting sensation in your mouth will have a little less viscosity. Fun, right?! ;)
I mention chiffonade of basil. It's basically basil that's been cut into strips. You can see the method, here
This recipe is designed for a 2 quart ice cream machine.