• Mango and Thai basil ice-cream with fresh coconut shavings (Brett Stevens)

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.

Serves
6-8

Preparation

45min

Cooking

5min

Skill level

Easy
By
Average: 4.8 (4 votes)
Yum

Ingredients

  • 1 cup Thai basil leaves
  • 4 kaffir 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

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.

Instructions

Freezing time 6 hours or overnight 

You will need and ice-cream machine. 

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.