Coconut & Basil Ice Cream

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

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.

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 final texture of the ice cream will be softer coming out of the ice cream machine than you might expect.
The consistency will harden after you put this ice cream into the freezer for a few hours.