Yield: 1 quart

Method:

Bring the sugar, water, and basil to a boil in a small pot. Gently simmer 10 minutes, until the sugar is completely dissolved. Remove from the heat and cool. Strain the syrup.

Purée the syrup with the peaches until smooth. Transfer the mixture to an ice cream maker and process according to manufacturer's instructions. If you do not have an ice cream maker, pour the mix into a metal bowl, place it in the freezer, and whisk every 30 minutes until frozen, about 6 hours total.