TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	basil leaves	36.0	grams	None
	full-fat coconut milk	2.0	cans	None
	honey	169.5	milliliters	None
	half & half	181.5	milliliters	None
	salt	0.125	teaspoons	None

basil leaves

Qty: 36.0

Metric: grams

Price: None

full-fat coconut milk

Qty: 2.0

Metric: cans

Price: None

honey

Qty: 169.5

Metric: milliliters

Price: None

half & half

Qty: 181.5

Metric: milliliters

Price: None

salt

Qty: 0.125

Metric: teaspoons

Price: None

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Instructions

Step 1: Heat coconut milk and cream on the stove over medium high in a saucepan until hot and barely bubbling (bring to a low boil).

Ingredients:

• coconut milk
• cream

Equipment:

• sauce pan
• stove

Step 2: Add honey and salt; mix to dissolve.

Ingredients:

• honey
• salt

Step 3: Add basil leaves, stir and allow them to wilt in the mixture; remove saucepan from heat.

Ingredients:

• fresh basil

Equipment:

• sauce pan

Step 4: 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.

Ingredients:

• basil

Equipment:

• colander
• sieve
• blender

Step 5: Pour mixture in a large container and refrigerate a few hours until cool.

Step 6: 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, allow the built-in bowl to get cool, then pour in the ice cream mixture. You then turn on the churn setting and turn the timer on for 25 minutes. It works its magic and you have wonderful ice cream by the time dinner is consumed).

Ingredients:

• ice cream

Equipment:

• ice cream machine
• kitchen timer
• bowl

Step 7: You can also try this without an ice cream maker by putting the mixture in a freezer-safe container and stirring with a spoon every hour for roughly 8 10 hours. If you try this without an ice cream maker, small ice crystals will form and the consistency will not be as creamy as youd get when using an ice cream maker, but it will still be damn delicious!

Ingredients:

• ice cream
• ice

Equipment:

• ice cream machine

Step 8: Side note: We had leftovers when I made this and we froze them in a Tupperware container. The ice cream gets to be frozen solid so when you go to eat the leftovers, make sure you thaw the ice cream at least 10 minutes before attempting to dig in.

Ingredients:

• ice cream