serves
6
prep
45 minutes
cook
5 minutes
difficulty
Easy
serves
6
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.
