Approximately 2-4 tablespoons of high-quality tequila
Instructions
In a medium saucepan, combine blackberries, basil, sugar, and water. Stir and bring to a boil.
Remove from the heat and allow to cool.
Puree mixture in a blender and pour through a sieve, discarding the solids.
Whisk the blackberry basil syrup with 1 cup of cream and the tequila. Cover with plastic wrap and chill for several hours to allow the flavors to blend and the mixture to get cold.
Process the mixture in an ice cream maker, and pack into an air-tight container. Store in freezer until firm. Ice cream may not get very hard due to the alcohol.