In a 4 quart saucepan, combine the 2 cups milk, heavy cream, pureed strawberries, sugar, corn syrup, and salt.
Using a mortar and pestle, coarsely grind the peppercorns to slightly break up. Add the peppercorns to the milk. Whisk to combine and set over medium heat.
As the mixture heats up, in a separate bowl, combine the reserved 2 tablespoons milk and Mira-Cleer. Whisk until smooth and set aside.
Continue whisking the heating ice cream base until it comes to a rolling boil. Boil for 1 minute then remove from heat and slowly whisk in the Mira-Cleer slurry. Return to heat, allowing the mixture to come to a rolling boil. Once at a boil, remove from heat.
Add the prepared basil leaves and stir. Steep for 20 minutes.
Once steeped, strain the ice cream base to remove the peppercorns and basil leaves.
Place into an airtight container and chill for 6-8 hours. The base can be chilled for up to 48 hours before freezing.
When ready to churn, follow the manufacturer’s instructions with the ice cream maker. Churn 20-30 minutes then transfer to an airtight container and place in freezer for an additional 4 hours for hard serve. Alternative, enjoy immediately as soft serve ice cream.