How to make it

  • 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.

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    " It was excellent "
    sosousme ate it and said...
    I make a sweet corn creme brulee that is very close to this recipe. I think it would be a great finale, and am with snowcat17 that a grilled corn cake would be a great pairing.
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    " It was excellent "
    snowcat17 ate it and said...
    Wow!!! I can see this with a 'cornbread type of vake?.. hmmm.. cornbread cake... HIGH FIVE FORKS!! or put in chili instead of sour cream? im on a roll...
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