Step 1: Here's What You Need
Two 14oz cans of coconut milk (I used lower fat, and got a texture more like ice milk. Use the full-fat versions to get a richer finished product.)
3/4 cup of sugar
one bunch of basil
1 cup of peaches (about 4 halves, if using jarred)
1 teaspoon vanilla
Ice cream freezer
Step 2: Getting It Started
Add peaches and vanilla, pulse to break up the peaches. Bruise the basil by whacking it with the back of a knife and put that in the blender to steep. Place in the fridge to steep for at least 30 minutes, or up to a few hours before you're ready to put it into the machine.
Step 3: Freeze!
Freeze mixture according to the machine's directions. When you have soft frozen ice cream, transfer to small containers to freeze to desired firmness. I used small cardboard loaf pans lined with plastic wrap.
Step 4: Yum!
This would also be good with strawberry and mint, or mango and basil or mint. If you make a variation and like it, share it in the comments below.