Summer, here is your ice cream. Basil mint coconut ice cream.
You know I made a vow to you to only post one ice cream per season because there was short time there when I went a little nuts with it. I defend my past actions by telling you that if I want to make ice cream, I have to make two batches at a time because of the proportions of milk and cream that I have to buy at once, and the amount that I actually use per recipe.
The last one I made for you was this amazing pear and blue cheese. It was on my list for a while and it came out as great as I imagined it would.
This is sort of a badass mix of two flavors that I have made separate on occasion, giving it a coconutty twist in the way that scream summer cocktail (without the booze, that is). Fresh from the garden mint and basil (no churn recipe, see here) come together to marinate in rich coconut milk for something that light with still being creamy and not at all icy like you’d normally picture an herby concoction to be. As much as I love a plain vanilla (or, if I’m going balls to the wall, this almond brittle with salted chocolate ganache), fresh herb has become an unexpected staple in my house. Trust me enough to make this yourself and I’m confident that it will also be one in yours.
The base is as we do it: Milk, cream, sugar, powdered milk and cornstarch cook together. Herbs infuse overnight. Churned to ready the next day (I always let my ice cream mixes sit overnight- it allows the flavors to get good and good, and also ensures that it is cooled all the way through. I made the mistake more than once putting ‘cool-enough’ ice cream into an ice cream canister only to have to repeat the process the next day when the canister thawed immediately.
Don’t make that mistake- and trust me and My Name is Ice Cream when we say that an overnight set sits well.
It’s totally worth the wait.
Basil Mint Coconut Ice Cream
Basil mint coconut ice cream combines the freshness of summer herbs with the creaminess of a rice coconut milk base to create a flavor that is quintessentially summer.
Ingredients
- 2 cups whole milk
- 1 TB plus 1 tsp cornstarch
- 3 TB powdered milk
- 1- 1/4 cup full fat coconut milk
- 1/2 cup sugar
- ½ tsp salt
- 3 TB light corn syrup
- 1 handful fresh mint
- 1 handful fresh basil
Directions
- Step 1 Mix the cornstarch with about 2 TB of milk to create a slurry. Set aside.
- Step 2 Combine the remaining milk, coconut milk, sugar and corn syrup in a 4 qt. saucepan. Bring to a rolling boil, and boil for 4 minutes. Remove from heat and gradually whisk in cornstarch slurry.
- Step 3 Return the mixture to a boil and cook about 1 minute until slightly thickened. Remove from heat. Whisk the milk mixture into the powdered milk. Add the herbs and sink down to submerge. Refrigerate overnight or until completely cool.
- Step 4 The next day, strain the herbs out of the liquid. You may leave some in, if you like.
- Step 5 Churn according to manufacturer’s direction using an ice cream maker. Store in the freezer to harden 4 hours and enjoy!
