Thai Lemon Basil

One of my coworkers mentioned that she had an abundance of Thai basil in her garden. I immediately jumped at the chance to try it out in an ice cream. I tried growing Thai basil this year in my herb garden and failed miserably, so I was thrilled to have someone willing to share. At her suggestion, I also added some lemon zest to this recipe and I think she was right, it compliments the basil well. Instead of doing a full dairy base, I continued with the Thai theme and subbed part of my base for coconut milk. I imagine myself eating this ice cream sitting on a beach and sipping a mai tai.

Ingredients

Base
1.5 cups heavy cream
1 cup whole milk
1 cup full fat coconut milk
0.5 cup of sugar

Flavor
Handful of Thai basil
Zest from one lemon

Directions

In a sauce pan create the base by combining the heavy cream, milk, coconut milk, and sugar. Zest the lemon into the sauce pan. Warm the mixture on low heat and add in the basil just before it boils.  Do not boil. Store in the fridge overnight to fully cool.

The next morning, strain the zest and basil into a separate bowl. Do not strain directly into your ice cream maker if you have a chilled one. I learned this the hard way. The coconut milk with immediately freeze to the side of the bowl and you will have to scrap it out. Once strained into a separate bowl, turn on your ice cream maker and slowly add in the base. Churn to the manufactures instructions.

Refrigerate for a few hours.

Serve and enjoy!

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