Ice Cream Recipes

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STRAWBARRY BASIL ICE CREAM
STRAWBARRY BASIL ICE CREAM

Strawberry Basil Ice Cream

STRAWBARRY BASIL ICE CREAM

Ingredients

  • Whipping cream: 300gm
  • Fresh thick coconut milk: 250gm
  • Egg yolk: 2 Nos.
  • Dry ginger powder: 30gm
  • Fresh strawberry chop: 600gm
  • Maple syrup: 60ml
  • Fresh basil leaves chopped: 60gm

Method

  • In a non-stick saucepan, add coconut milk, dry ginger powder and maple syrup. Warm the mixture over medium heat. (no need to boil, simmer only)
  • Remove from heat add egg yolk, whipped cream, strawberry and basil leaves and whisk all the ingredients. Let it cool to room temperature
  • Cover, and keep it for at least 4 to 6 hours
  • Transfer the mixture to ice cream maker/ airtight container
  • Keep in the freezer at least for 4 hours.

Pineapple Coconut Ice Cream

PINEAPPLE COCONUT ICE CREAMIngredients

  • Fresh pineapple chopped: 750gm
  • Fresh coconut thick milk: 350ml
  • Badam flakes: 50gm
  • Coconut oil: 10ml
  • Whipped cream: 100gm
  • White choco chip: 10gm
  • Yellow choco chip: 10gm
  • Maple syrup: 100gm

Method

  • Take a large bowl, add in chopped pineapple, coconut milk, badam flakes, coconut oil and whipped cream. Whisk all the ingredients
  • When mixture is about 5 minutes from finishing, add white & yellow choco chips, maple syrup
  • Cover, and keep it for at least 4 to 6 hours
  • Freeze in airtight container for 4 hours, preferably overnight for best results

Recipes from Chef Thayanithy, Sous Chef, Signature Club Resort

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