Coconut and Thai Basil Ice Cream

Best Lick! 2008 Ice Cream Contest Entry #22

Original Ice Cream Flavor: Coconut and Thai Basil Ice Cream

Ice Cream Chef: Meredith

What inspired this recipe? I was inspired by my Thai basil plant that I started from seed back in March. Its been the most successful plant in my garden this summer- thriving in the heat and rain here in New Orleans. I hadn't used any until now.

Tastetester comments and full recipe after the jump. Take a look, then vote here!


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Tastetester Comments: "Wow, this is a taste sensation! The coconut reminds me of my childhood."- Rachel

Coconut and Thai Basil Ice Cream

1 1/2 cups unsweetened coconut milk
3/4 cup heavy cream
3/4 cup whole milk
1/2 cup turbinado sugar
1/3 cup chopped fresh Thai basil
1/2 whole vanilla bean
6 egg yolks
3/4 cup fresh grated coconut

In a large saucepan or pot, combine the coconut milk, heavy cream, milk, thai basil, and sugar. Slice the vanilla bean down the side and scrape the seeds into the milk mixture. Add the pod as well. Use a hand blender to puree the basil (its ok if there a few large pieces left). Bring the mixture to a simmer, stirring until the sugar is just dissolved. Remove from heat.

In a separate bowl, whisk the yolks until smooth and frothy. Add about a cup of the hot coconut milk mixture, and whisk into the yolks. Whisk the yolk mixture into the ice cream base, and return it to medium heat. Cook, stirring constantly, for about 5 minutes, until thickened slightly. Remove from heat and pour into a container. Refrigerate until cooled completely.

When mixture is thoroughly cold, churn using your method of choice. Add grated coconut to the ice cream when there are about 5 minutes left in the churning process. Transfer to a freezer safer container and freeze for serveral hours before serving.

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Contest Information

Go here for the full scoop on the Best Lick! 2008 contest.

The Best Lick! Ice Cream Contest: 2008 Edition

The Entries So Far

Here's a list of all the entries so far. Click the thumbnail to go to the entry.

Roasted Apricot Ice Cream with Almond Praline Ripple
Chocolate Gelato with Salted Caramel Pecans
Coconut Peach Ice Cream with Toasted Almonds
Cinnamon Raisin Bagel Ice Cream
Blueberry Brie Tart Ice Cream
Grape Ice Cream
Basil Infused Ginger and Cinnamon Ice Cream
Rosemary-Lime Sparkle Ice Cream
Mango Lassi Frozen Yogurt with Pistachio Biscotti Bits
Visions of Sugar Plum Ice Cream
Cherry Cheesecake Ice Cream
Apple Chardonnay Ice Cream with Bulgarian Sheep Cheese
Mint Raspberry with a Chocolate Swirl
Spice Cream with a Twist
Peach Goat Cheese Ice Cream with Salted, Roasted Pistachios and a Balsamic Bay Leaf Reduction
Pink Lemonade Ice Cream
No Churn Lychee and Raspberry Swirl Ice Cream with Merlot Poached Pears
Janine's Blueberry Basil Ice Cream
Grand Marnier Apricot Ice Cream With Almonds
Ovaltine Chocolate Chunk Chunk Ice Cream
Blueberry Coffeecake Ice Cream "Cone"
Coconut and Thai Basil Ice Cream

(Images: Meredith)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.