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Basil-Corn-Peach Ice Cream

Basil-Corn-Peach Ice Cream
Total Time:
2 hours
Active Time:
20 minutes


6 ears fresh sweet corn
4 cups heavy whipping cream, divided
1/2 cup sour cream
1 1/2 cups sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons fresh basil, finely chopped
1 1/2 cups low-fat buttermilk
1 teaspoon kosher salt
4 eggs (or 1 cup egg substitute)
2 large peaches, peeled, pitted, and chopped (2 cups)


  1. Remove husks and silks from corn. Stand each cob on one end; slice downward to cut off tops of corn kernels and place in large bowl (3 cups). Scrape cob with back of knife to remove milky juices, and fine bits of corn left on cob.
  2. Place half of corn (with juices) and 1 cup cream in a food processor or blender; blend until almost smooth. Repeat with remaining corn and sour cream. Transfer corn mixture to a medium saucepan.
  3. Add 1/2 cup sugar and cinnamon to saucepan. Cook on medium-low 10 minutes, stirring frequently. Remove from heat; stir in basil. Pour corn mixture through a fine-mesh sieve into a large bowl, pressing on solids with back of a spoon; discard solids. Whisk buttermilk into corn puree.
  4. Combine remaining 1 cup sugar, 3 cups cream and salt in a second medium saucepan. Place on medium-low and heat to a simmer. Beat eggs; whisk into simmering cream, about 3 minutes, constantly stirring, until custard is slightly thick and 165°F. Remove from heat, and whisk into corn puree.
  5. Place bowl with ice cream base in an ice bath and let stand 45 minutes or until cooled, stirring occasionally. Peel, pit, and chop peaches into small pieces; stir into custard.
  6. Spoon chilled custard into a 4–5 quart ice cream freezer. Freeze according to manufacturer’s instructions. Place ice cream in freezer for 1 hour or until set. Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 450kcal; FAT 34.00g; SAT FAT 21.00g; TRANS FAT 1.00g; CHOL 180mg; SODIUM 180mg; CARB 33g; FIBER 1.00g; SUGARS 26g; PROTEIN 7g; CALC 10%; VIT A 35%; VIT C 10%; IRON 4%

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