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Mango and Thai basil ice-cream with fresh coconut shavings

On a hot summer's day, there's nothing like this refreshing ice-cream to cool you down. The balance of the sweet mangoes and herbaceous Thai basil is truly a flavour explosion. Choose mangoes when they are in season and at their peak.

Mango and Thai basil ice-cream with fresh coconut shavings

Mango and Thai basil ice-cream with fresh coconut shavings Credit: Brett Stevens

  • serves

    6-8

  • prep

    45 minutes

  • cook

    5 minutes

  • difficulty

    Easy

serves

6-8

people

preparation

45

minutes

cooking

5

minutes

difficulty

Easy

level

Ingredients

  • 1 cup Thai basil leaves
  • 4 makrut lime leaves, shredded
  • 1 cup (220 g) caster sugar
  • 1 cup water
  • 2 tbsp liquid glucose
  • 600 g sour cream
  • 250 ml thickened cream
  • 2 cups (260 g) chopped fresh or frozen mango
  • fresh coconut shavings and waffle cones, to serve
Freezing time 6 hours or overnight 

You will need and ice-cream machine.

Instructions

To make the basil sugar, combine the basil and lime leaves and ¼ cup sugar in a small food processor and process until smooth.

In a small saucepan, combine the remaining sugar and water. Stir on a medium heat until the sugar dissolves. Bring to the boil and cook for 5 minutes. Add glucose, stirring until dissolved. Remove from the heat and cool to room temperature.

Combine the syrup, sour cream, cream and basil sugar in a large bowl and mix well. Pour the mixture into the bowl of your ice-cream machine.Churn following the manufacturer’s instructions until the mixture is firm. This should take about 30 minutes. 5 minutes before the mixture is ready, add your diced mango.

Transfer the mixture to a chilled freezer container with a 6-cup capacity. Freeze until frozen (6 hours or overnight). Serve scoops of the ice-cream in cones topped with freshly shaved coconut.

Photography by Brett Stevens. Styling by Marcus Hay. Food preparation by Angela Devlin. Art direction by Anne Marie Cummins.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 22 February 2021 3:04pm
By Angela Devlin
Source: SBS



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