Do you want to hear a story? I call it When Basil met Coconut.
Basil, meet Coconut. Coconut, this is Basil. Basil is a little shy being in a dessert because he's so used to being in pesto so play nice okay? And they lived happily ever after. Fin.
This ice-cream is not only the easiest ice-cream ever but also vegan (yay!). The basil syrup takes it to the waaaaay next level.
- 1 tin Coconut Cream, refrigerated overnight
- 1 tablespoon Agave
- 1 cup Sugar
- 1 cup Water
- 2 cups Basil Leaves
Pour agave straight into opened Coconut Cream tin and stir through. Pour into ice-cream maker and churn according to the manufacturing instructions until at the right consistency. Cover and put in the freezer, until ready to serve.
Over low heat, combine sugar and water in a sauce pan and stir until the sugar has completely dissolved. Bring to the boil then turn down heat and keep at a simmer for about 8 mins. Remove from heat and cool. (This is simple syrup. You can use it to sweeten cocktails and flavour with mint, ginger, or just about anything else you can think of.)
In 2 bowls, put boiling water and ice water respectively. Plunge basil leaves in boiling water for about 5 seconds, then into the ice water. In a blender/food processor or with a stick blender, combine basil and 2/3 cup of simple syrup. Strain through a sieve.
Take ice-cream out of the freezer 15-20 mins before serving until soft and creamy. Top generously with basil syrup and garnish with toasted coconut for some crunch.