Serves 8–10

Cut the corn kernels off of the cobs. Place the kernels, cobs and cream in a small pot. Bring to a simmer and cook on low heat for 15 minutes, stirring frequently and being careful not to let it boil. Remove the pan from the heat and let cool for 15 minutes.

Remove the cobs from the cream and discard. Pour the corn kernels and whipping cream into a high-speed blender or food processor and blend for 1 minute. Strain through a fine-mesh strainer, pressing and squeezing out as much liquid as you can; the goal is to have as close to 2 cups of liquid as possible. Discard the corn solids and place the corn-infused cream in the refrigerator to chill for 4 to 5 hours or overnight.

Place the blueberries in a small saucepan and cook over medium-low heat until they begin to break down, mashing them as they simmer for 8 to 10 minutes. Add the maple syrup and basil and continue to simmer until the mixture thickens, 3 to 4 minutes.

Remove the pan from the heat and stir in the lemon zest and lemon juice. Cool the Blueberry Basil Swirl in the refrigerator at least 4 to 5 hours or overnight.

Once the cream and Blueberry Basil Swirl are chilled, place the cream in a large bowl and beat with an electric mixer on high until stiff peaks form, about 3 minutes. Fold in the sweetened condensed milk, vanilla and salt, being careful not to overmix.

Pour cream mixture into a loaf pan or plastic storage container, then dollop the Blueberry Basil Swirl on top. Use a knife to gently swirl the two together. Place in the freezer for 4 to 6 hours.

When ready to serve, let rest on the counter for 5 minutes before scooping. Once frozen, you can transfer the ice cream to individual cartons for sharing. Well-sealed, the ice cream will keep in the freezer for 2 to 3 months.

Edible Michiana original recipe