Add the strawberries, sugar, vodka, lemon zest, and lemon juice to a bowl.

Toss and let sit for one hour.

Add the strawberry mixture, basil leaves, ricotta cheese, and cream to a blender.

Pulse to combine, or if you like smooth ice cream, process until smooth.

Cover and let chill for 4 hours, or overnight.

Freeze according to the manufacturer’s instructions for your ice cream maker. Freeze for 20 minutes, and transfer to a freeze-proof container. Freeze until hard. Scoop and serve.