For the custard
1Heat milk and basil leaves for 8-10 minutes on medium flame. Turn off the heat and let it rest for 2-3 hours.
2Remove the basil leaves. Add sugar , salt and cream to the milk mixture.Boil on low flame. Mix 1 tbsp of cornflour with 2 tbsp of milk/ water. Add this to the milk mixture. Let it thicken. Keep stirring. Turn off the heat. Pass the liquid through a strainer.Refrigerate it for 3-4 hours.
3Take a small saucepan. Heat 1 tbsp lemon juice, 1 tbsp of water and 1 tbsp of sugar on low flame for a minute or two. Turn off the heat. Let it cool well. Refrigerate for 30 minutes.
4Keep 3/4 cup of dairy based whipping cream ready. Whip it until stiff.
5Now take the custard out of the refrigerator. Using a hand mixer , beat the custard for a minute or two. Add the prepared lemon juice.
6Now gently fold in the whipping cream. Beat well on medium speed for 2-3 minutes. Add 1/3 cup of sliced peach.
7Transfer the Icecream to the desired container. Cover the container tightly with parchment paper. Cling wrap the container tightly. Freeze it overnight.