My aunt Bobbie turned me on to these and I have made them a few times since.
The recipe is from the roasted root
And is originally for ice cream. But you can just make the recipe and pour into Popsicle molds instead.
I usually make a half recipe, and instead of honey I have substituted sugar or Splenda.
Basil Coconut Ice Cream
Ingredients
1-1/2 cups fresh basil leaves (tightly packed)
2 cans full-fat coconut milk (13.6-ounce cans)
½ cup honey
¾ cup half & half
1/8 teaspoon salt
Instructions
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 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 in a large container and refrigerate a few hours until cool.
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