Place the strawberrriers in a bowl with 1/4 cup of sugar and macerate for 30 minutes.

Whisk the egg yolks and sugar in a large bowl until pale yellow; Set aside.

In a heavy bottomed medium pot, bring the milk and the cream to just barely a sizzle, where the edges start to bubble. Stir as needed. 

Remove from heat, add the basil, cover and let the mixture infuse for 10 minutes. 

Strain and discard the basil leaves.

Slowly whisk the hot milk mixture into the egg yolks. 

Return everything to the pot and place over medium heat, whisking constantly, until it coats the back of a spoon and registers 170 on a candy thermometer.

Strain the mixture into a large bowl. Add the strawberry preserves, liqueur, and sliced strawberries with any syrup. 

Cool in an ice bath, whisking, to drop the temperature. Cover and refrigerate until completely chilled, 4 - 6 hours.

Process the mixture in your ice cream maker according to the manufacturer's directions. 

Transfer to a container and freeze through, at least 15 hours.