Scale

3 cups whole milk (I used unsweetened almond milk for a lighter but less creamy gelato)
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
6 egg yolks
1 1/4 cups sugar (divided)
2 cups fresh strawberries (sliced)
1/4 cup balsamic vinegar
1/4 cup of fresh basil (measured prior to chopping; I used roughly 4–5 leaves of varying sizes)

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In a large bowl, combine egg yolks and 1 cup of the sugar and beat with a hand mixer until pale and creamy (about 2-3 minutes). Set aside.
Heat the milk, heavy cream and vanilla over medium heat in a large pot until the mixture is warm, but don’t let it boil.
Remove from heat, and gradually add a cup or so of the mixture to the egg yolk mixture and stir to combine.
Then add the egg yolk mixture to the rest of the milk/cream and reheat over medium heat until the mixture thickens and coats the back of a spoon.
Remove from heat and let it cool, and once cool, cover with plastic and refrigerate for at least a few hours.
Chop the basil finely.
In a medium bowl, combine the strawberries, basil, balsamic vinegar and 1/4 cup of sugar.
Stir well, cover and put this in the fridge as well, until the milk/cream/egg mixture is thoroughly chilled.
Use a blender or food processor to puree the strawberry mixture, then stir it into the chilled milk/cream/eggs.
Use an ice cream maker, following the manufacturer’s instructions, to finish making your gelato.