This recipe incorporates both heavy cream and coconut milk in the ice cream base. Basil leaves are steeped in the warm liquid and removed prior to churning.
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Coconut & Basil Ice Cream
Ingredients
- 3.5 cups heavy cream
- 1 cup coconut milk
- 1 bunch basil (40 leaves), washed and dried
- ¾ cup white granulated sugar
- 4 large egg yolks
- ¼ tsp kosher salt
- ½ cup shredded coconut, gently toasted in a dry pan
- 4 small basil leaves (for garnish)
Instructions
- Bring 3 cups heavy cream and the coconut milk to just below a simmer on the stove.
- Add the ½ cup sugar and stir to combine until the sugar has dissolved.
- Add the fresh basil leaves to the milk and cream and put a lid over the liquid and turn off the heat.
- Allow basil leaves to steep in the warm liquid for 5 minutes.
- Remove basil leaves from liquid.
- Combine the remaining ¼ cup sugar with your 4 large egg yolks and the remaining ½ cup of cold heavy cream and whisk together thoroughly.
- Bring the basil-infused cream mixture to a simmer again.
- Whisk ½ cup of the simmering liquid into the cold egg yolk mixture, making sure to pour slowly to avoid scrambling the eggs.
- Add another ½ cup of the hot basil cream to the egg yolk mixture and stir to combine.
- The idea here is to bring the egg yolks up to temperature without scrambling them.
- Now, slowly whisk the warmed egg mixture into your cream and milk liquid, keeping the heat on low.
- Cook and stir the mixture on low heat until the liquid has thickened and coats the back of a spoon.
- When the mixture had cooked on very low heat for 4-6 minutes and the liquid has thickened and coats the back of a spoon, remove from heat.
- Cool the ice cream base in the refrigerator for 2 hours.
- After the ice cream base has cooled, strain the ice cream base into your ice cream maker and process for 30-40 minutes, or until you have reached your desired consistency.
- During the last 30 seconds of churning, add in the toasted coconut flakes.
- Serve with extra toasted coconut and freshly sliced basil leaves on top.
Notes
The consistency will harden after you put this ice cream into the freezer for a few hours.