Serves 8
3 ears of corn
2 cups milk
1/2 cup sugar
5 egg yolks
2 teaspoons vanilla extract
1 cup basil stems, broken into pieces
2 cups heavy cream
Cut kernels of corn from the cob and process in a food processor until crushed and creamy. Place in a double boiler and add milk, sugar, egg yolks, vanilla, and basil stems. Cook over simmering water until creamy and slightly thickened, about 10 minutes. Remove from heat and pour into a large container; add heavy cream. Refrigerate until chilled, then remove basil stems and process in an ice cream maker according to manufacturer's directions. Finish freezing until firm the in the freezer.
Copyright 2009 by Cooking with Michele