Coconut Vanilla Ice Cream with Basil Infusion is our first official recipe from the Clipper Counter and it is our favorite dessert du jour submitted by one of the Clipper Team It goes especially well following any Asian-influenced cuisine or takes on a new depth when served with cookies...
Coconut Vanilla Ice Cream with Basil Infusion
Makes 14 half-cup servings
Coconut Vanilla Ice Cream with Basil Infusion
Makes 14 half-cup servings
- Muddle half a dozen whole basil leaves into 3/4 cup of milk and let steep in the refrigerator 1-24 hours.
- Remove leaves then garlic press them over the milk before discarding them.
- Strain infused milk of any remaining leaf fragments while pouring into a mixing bowl
- Add 3/4 cup of coconut milk (remember to shake the can), two cups of heavy cream, 1 1/8 cups of granulated sugar, and 1 1/2 tablespoons of vanilla extract.
- Whisk until sugar is dissolved and mixture is even.
- Pour into commercial or consumer ice cream maker for 15-20 minutes
- Pour into covered freezer container
- Let ripen in freezer for two hours
For an extra sweet tooth, add white chocolate chips during last 5 minutes of ice cream maker cycle
Enjoy!
