This sweet and buttery coconut cream ice cream is nuanced with anise-like Thai basil and studded with deep, dark chocolate chunks. It’s the perfect blend of sweet and savory.
Thai Basil Chocolate Chunk Ice Cream
- 3/4 cup plus 1 Tbsp coconut milk powder
- 1/2 cup turbinado sugar (sometimes called raw cane sugar)
- 1/4 tsp sea salt
- 3 1/4 cups coconut cream (reserve 1/4 cup to make a slurry)
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 Tbsp plus 2 teaspoons tapioca flour
- 1/2 cup fresh Thai basil
- 4 oz. dark chocolate, chopped (Xocolatl’s 70% Peru is my favorite)
- Mix the tapioca flour with 1/4 cup of the coconut cream to make a slurry and set aside.
- In a 4 quart saucepan whisk the sugar, sea salt, and powdered coconut cream together to break up any lumps.
- Put the remaining liquid coconut cream and Thai basil in a blender and blend for 30 seconds.
- Add the liquid coconut cream and maple syrup to the saucepan and cook over medium heat. Bring the coconut cream to a low boil. Boil for 4 minutes.
- Remove from the heat and whisk in the tapioca slurry.
- Return to the heat, stirring constantly for about a minute.
- Remove from the heat and let the basil steep for 5 minutes. Add the vanilla extract.
- Strain the ice cream mixture through a fine mesh strainer and cool to room temperature.
- Once the ice cream base reaches room temperature, place the bowl in the refrigerator until it is chilled (4 hours, up to overnight).
- Pour into an ice cream maker. Churn in an ice cream maker until the ice cream reaches soft serve consistency.
- Pour in the chopped chocolate and churn until evenly distributed.
- Place the ice cream in a freezer safe container. Place a piece of parchment paper directly onto the ice cream. (This helps prevent ice crystals from forming on the ice cream.) Freeze for 4 hours or longer to allow the ice cream to set.
- Allow to soften about 5-10 minutes before scooping. Scoop. Serve. Savor.