3 13.66 oz cans of full fat Coconut Milk (well shaken)
1 cup loosely packed fresh basil leaves
1/4 - 1/2 C sugar or other sweetener (use less if sugar bugs you, it doesn't need much)
2 Tablespoons arrowroot or preferred starch
1 teaspoon vanilla (optional)
Open 1 can of coconut milk and put into a heavy-bottomed pot. Bring milk to a gentle boil over medium heat, then remove from heat and throw in the basil leaves. Cover and let sit for 20 minutes.
Pour basil/milk mixture into a blender or food processor and liquify for 1 to 2 minutes. Pour out mixture through a sieve to remove large bits of basil. Set aside in fridge to cool.
Open remaining 2 cans of milk, reserving about 1/4-1/2 cup into a separate cup. Add arrowroot to reserved milk and mix well to make a slurry and set aside. Add the sugar to the remaining milk and warm over medium heat stirring with a whisk until sugar is dissolved. Bring mixture to a low boil, then remove from heat and add the vanilla and the arrowroot slurry, whisking until the mixture is smooth.
Add in the cooling basil/milk mixture and whisk it all together. Cool the mixture in the fridge until it's well chilled (2-3 hours or more), then pour it into your ice cream maker and follow the manufacturer's instructions.
Coconut ice cream gets very hard once you freeze it, so plan to take some out 10 or so minutes before service so it gets softer.
This ice cream goes very well with slightly sweetened raspberries, or a raspberry shortbread or scone.
© 2012, Miriam Mason