No-Churn Basil and Feta Ice Cream: Add heavy cream and basil to sauce pan and heat on medium for 5 minutes. Remove from heat and place in refrigerator to cool for at least 1 hour. Meanwhile place feta and milk over a double broiler and stir constantly until mostly smooth. Transfer mixture to a fine mesh strainer placed over a large bowl; add lemon juice and sweetened condensed milk over the cheese mixture and push ingredients through the strainer with a spoon. Set bowl aside and discard the leftover cheese from the strainer. Once the heavy cream has finished chilling, remove basil and pour into large mixing bowl. At medium to medium-high speed, begin whipping cream. Once starting to thicken, increase speed to high and whip until stiff peaks form. Gently fold whipped cream into the condensed milk and cheese mixture until just combined. Pour in loaf pan, cover, and freeze for at least 6 hours.

Sweet Corn Fritters: Drain corn, but reserve the liquid, and add to blender. Add 1 tablespoon of reserved liquid and blend until smooth, adding additional tablespoons of liquid one at a time if needed. Transfer corn to a medium bowl and add 1/2 cup sugar, 1 egg, and 1/4 tsp. vanilla extract; stir. Then add 1 cup flour, 1/4 tsp. salt, and 1 tsp. baking powder and mix until well combined. Place in freezer for about 2 hours. Heat oil in large skillet on medium to medium-high heat. Place about 1 teaspoon of batter in section into hot oil and fry until golden brown, about 1 minute per side. Remove from oil and drain on paper towel-lined plate and sprinkle with powdered sugar. Let cool 1 - 2 minutes.

Strawberry Sauce: Add 1 pound strawberries, zest of 1 lemon, 1/4 cup sugar, and 1/4 cup water in blender and blend until smooth. Enjoy as dipping sauce for fritters or topping for ice cream.

Enjoy!