Basil Coconut Ice Cream

Name: Basil Coconut Ice Cream
Ingredients: 2 cans (13 1/2 Oz. Size) Coconut Milk, Full-fat Recommended; 3/4 cups Half-and-half Or Cream; 1/2 cups Honey; 1/4 teaspoons Salt; 1-1/2 cup Fresh Basil Leaves, Tightly Packed

5 ingredients

1 steps

Ingredients

2 cans (13 1/2 Oz. Size) Coconut Milk, Full-fat Recommended
3/4 cups Half-and-half Or Cream
1/2 cups Honey
1/4 teaspoons Salt
1-1/2 cup Fresh Basil Leaves, Tightly Packed

Directions

1

["NOTE: This recipe makes 34 fluid ounces (about 4-1/4 cups). So depending on the size of your ice cream maker, you may need to prepare two batches of ice cream (or halve the recipe).", "Heat coconut milk and cream on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil). Add honey and salt; mix to dissolve. Add basil leaves, stir and allow them to wilt in the mixture; remove saucepan from heat.", "Pour mixture into a blender and emulsify it until completely creamy and no chunks of basil are visible (if this is not possible in your blender you can strain out the basil pieces with a fine wire strainer/colander if you would like or you can leave the basil pieces in the mixture).", "Allow mixture to cool 20 minutes; this allows the flavors to infuse. Pour mixture into a large container and refrigerate a few hours until cool.", "If using an ice cream maker, follow the instructions on your ice cream maker accordingly (the one I used sits on the counter. You just plug it in, turn it on \"chill\"" mode