Coconut Thai Basil Ice Cream
In medium saucepan over medium-high heat, combine coconut milk, half & half, ¼ cup sugar, basil and vanilla; bring to a simmer. Remove from heat and let steep 30 minutes. Transfer to a blender; blend until basil is finely chopped.
In large bowl, combine egg yolks and remaining ¼ cup sugar; whisk until thick and pale in color. Slowly whisk in milk mixture. Transfer back to saucepan and cook over medium heat, stirring constantly, until thickened slightly (about 5 minutes). Remove from heat; transfer to a container with lid. Refrigerate until completely cooled.
When cooled, transfer to ice cream maker and follow manufacturer directions. Transfer to a container and freeze several hours. Serve garnished with toasted coconut, if desired.
Special Equipment: Ice cream maker
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