Basil coconut ice cream
Still with the ice cream trend, I have begun to wander the realms of unusual ice cream flavors. Wandering the farmers’ market and searching stalls for ideas, I finally settled on giving basil a try.
It came out very delicious. The amount of basil I used I think was perfect in achieving that minty flavor without being overbearing. I also used local honey in lieu of sugar because I wanted that deep honey flavor to enhance the herbal essence of the basil.
1 full stalk basil (stuffed into about 1/4 to 1/3 cup)
2 cups coconut milk
1/3 cup honey or sweetener equivalent
4 egg yolks
(1) Roughly chop the basil leaves.
(2) Heat coconut milk on medium heat in a pan over the stove. Add honey and incorporate for 3-5 minutes as the coconut milk simmers.
(3) Add the basil and stir to incorporate. Turn off heat and let steep for at least 60 minutes.
(4) Strain the mixture of the basil and return the liquid to the pan, allowing it to come back to a gentle simmer, with just enough heat so that there is no bubbling of liquid.
(5) Beat egg yolks in a bowl. Add some hot liquid into the bowl and stir. Do this 3-4 times until the egg yolks are well-incorporated into the liquid added without curdling or chunking.
(6) Add the egg yolk mixture to the rest of the liquid and stir. Stir constantly for about 10 minutes, until the mixture is as thick and viscous as pouring warm honey.
(7) Let the mixture cool and chill for about an hour.
(8) Transfer mixture to an ice cream maker and allow to aerate/churn for 10-20 minutes, depending on desirability of thickness/airiness of the ice cream.
(9) Allow to sit in freezer overnight to allow flavors to incorporate, before digging in.