Ice Cream Recipes

Strawberry 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

Ingredients

• 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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