Ingredients
1 cup honey, split
1/2 cup water
1 cup basil, chopped finely
2-3 teaspoons lime and lemon zest
3 tablespoons lime and lemon juice
4 cups buttermilk
2 ears corn, husked and shucked
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Achievable elevated desserts — laminated doughs, cakes, custards
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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In a large pot, combine corn--kernels and cobs-- and buttermilk. Gently heat until you see small bubbles appear around the edges. Turn off heat and cover for 15-20 minutes. Then, uncover and let cool Meanwhile, bring 1/2 cup honey and 1/2 cup water to a boil. Remove from heat and add chopped basil. Let cool. Once the buttermilk has cooled enough to touch, fish out the cobs and strain the mixture to remove any visible husk hair. At this point, you can either add the corn back to the mixture and blend to desired consistency, or remove the corn altogether. Add the remaining honey, lime and lemon zest and juice to the cooled buttermilk and corn mixture and whisk until combined. Whisk in the basil syrup. Transfer to ice cream maker as per manufacturer's instructions, or pour into a casserole dish that will fit in your freezer, blending the mixture in a food processor every 2-3 hours for up to 9 hours until it has reached sorbet consistency.