Mango and Thai basil ice-cream with fresh coconut shavings

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.