Toasted Coconut and Basil Ice Cream with Dark Chocolate Chunks
Servings: 8
Preparation Time: 12 minutes
Ingredients:
- 1 3/4 cups unsweetened coconut milk*
- 1/2 cup half and half
- 3/4 cup milk
- 1/2 cup granulated sugar (substitute whole sugar)
- 1/3 cup fresh basil, chopped
- 1 1/2 teaspoons vanilla bean paste (or vanilla extract)
- 6 egg yolks** – See Note below.
- 2/3 cup unsweetened shredded coconut, toasted
- 1/2 cup dark chocolate, chopped into small pieces
**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
In a medium saucepan or pot, combine the coconut milk, half and half, milk, basil, sugar, and vanilla bean paste. With an immersion blender, puree the basil for about 30 seconds until it is mostly small pieces. Bring the mixture to a simmer, stirring until the sugar is dissolved. Remove from heat. If you don’t have an immersion blender, you can transfer the milk mixture to a regular blender and blend until the basil is well incorporated, then return back into the saucepan.
In a medium bowl, whisk the yolks continuously for about 2 minutes until a little frothy. Add about a cup of the hot basil coconut milk, slowly streaming it into the yolks, whisking until incorporated. Whisk the yolk mixture into the rest of the hot basil coconut milk to make the ice cream base; return it to medium heat. Cook, stirring constantly, for about 5–8 minutes until thickened slightly. If the texture of the ice cream base seems to be a bit chunky (most likely due to a lapse in whisking), use the immersion blender for 10 seconds to give it a final mix. Remove from heat and pour into a glass container and cover. Refrigerate until cooled completely (4–6 hours).
When the mixture is completely chilled, churn in the ice cream maker, following the manufacturer’s directions. In the last 5 minutes of the churning process, add the toasted coconut*** and the dark chocolate pieces. Transfer to a freezer-safe container and freeze for several hours before serving.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
***Little Yellow Note: To toast the unsweetened shredded coconut, spread the coconut on a baking sheet and bake at 350 degrees for about 5 minutes or until golden brown.
Recipe and photo submitted by Chrissy, San Diego, CA.
