A smoky, spicy, savory twist on the Sweet Corn ice cream recipe I fell in love with from Jeni's Splendid Ice Creams. Delightfully pleasing and puzzling at the same time - tantalizing flavors of corn, thai basil and chili magically unfold one at a time on the palate. I make ice cream about once a week and almost never post the recipe, but this one was far too shockingly good not to share! <br /> <br />Note: I used triple the amount of corn for a more explosive sweet corn flavor, a high ratio of cream to milk for richness, and a bit more sugar than Jeni normally calls for to balance the intensely savory qualities in the chili and basil.

Share: