Combine the chopped strawberries with the granulated sugar in a bowl. Let it sit for 30 minutes, stirring occasionally. This step is optional if you prefer a more natural strawberry flavor.

In a small saucepan, heat 1/2 cup of the heavy cream over medium heat until it just begins to simmer. Remove from heat, add the chopped basil leaves, and cover. Let the cream steep for about 15-20 minutes to infuse the basil flavor.

Strain the basil out of the cream and chill the infused cream completely in the refrigerator.

In a large bowl, combine the remaining 1 1/2 cups of heavy cream with the chilled basil-infused cream.

Using an electric mixer, whip the cream until stiff peaks form.

In another bowl, mix the sweetened condensed milk with the vanilla extract until well combined.

Gently fold the whipped cream into the condensed milk mixture until smooth and well incorporated.

Fold the chopped strawberries (and any syrup from maceration, if used) into the cream mixture until evenly distributed.

Pour the mixture into a 9x5 inch loaf pan or a similar container. Cover with plastic wrap or a lid.

Freeze for at least 4-6 hours, or until firm.