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Peach Basil Ice Cream |

Peach Basil Ice Cream – Improv Challenge

  • Author: Serena Ball


Fresh peaches are a perfect complement to the mellow basil flavor in this easy ice cream that screams summer.


  • 2 1/2 cups 2% milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 1/2 ounces 1/3-less fat cream cheese
  • 1/4 teaspoon fine-grain sea salt
  • 3/4 cup heavy cream
  • Scant 2/3 cup granulated sugar
  • 1 1/2 tablespoons light-colored corn syrup
  • 1/2 cup lightly packed fresh basil leaves, roughly torn
  • 1 large peach, peeled, chopped
  • Fresh peaches for serving


  1. Mix 2 tablespoons milk into cornstarch in a small bowl and mix well with a fork.
  2. Whisk cream cheese and salt in a medium bowl until smooth.
  3. Combine remaining milk, cream, sugar and corn syrup in large saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes; stirring occasionally. Remove from heat and gradually whisk in cornstarch mixture.
  4. Bring milk mixture back to a boil and cook stirring constantly until slightly thickened, about 1 minute. Remove from heat.
  5. Gradually whisk hot milk into the cream cheese until smooth. Add basil. Cover with vented plastic wrap and chill in refrigerator until cold, about 2 hours. (Alternately pour mixture in plastic zip-top bag and chill in ice bath.)
  6. Strain out basil. Pour into ice cream maker and follow manufacturer’s instructions. During last 3 minutes of time in the ice cream maker, drop in peaches.
  7. Serve topped with plenty of fresh peaches