Such a unique and delicious ice cream. I started with super sweet corn so I reduced the sugar by half and it was perfect. I also saved the corn and basil that I strained, pulsed it in the food processor and used it to make a sweet corn spoon bread (adapting a Martha recipe, of course). I'm serving this at a bbq in a few days, but enjoyed a scoop drizzled with a bit of extra virgin olive oil and a pinch of salt after it was frozen and it was amazing!