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.
- 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
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.
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.