Thai Curry Ice Cream

• 1 3.5 oz. can coconut milk (cream from top of can and thinner milk below, divided)
• 1 13.5 oz can coconut cream
• 2 tablespoons green curry paste
• 1 cup brown sugar
• 1/4 cup light corn syrup
• 3 tablespoons roughly chopped basil
• 1/2 teaspoon fish sauce
• 1 lime, juice and zest

1. Skim thicker coconut cream off top of can of coconut milk; reserve thinner milk for later use. Place skimmed cream, can of coconut cream and curry paste in a saucepan set over medium heat. Cook, stirring constantly, until combined.
2. Add in reserved thinner coconut milk, corn syrup, sugar and basil; bring to simmer over medium heat. Lower heat, add fish sauce, and cook, stirring occasionally, about 10 minutes, or until slightly thickened.
3. Using either a blender or immersion blender, blend thoroughly. Add in lime zest and refrigerate mixture for at least 3 hours or overnight.
4. Once thoroughly chilled, process ice cream per the manufacturer's directions. Move to an airtight container and freeze for about 2 hours. Remove from freezer 15 minutes before serving.
5. Note: to make a vegan ice cream, omit the fish sauce and substitute a dash of salt, and make sure the curry paste you use doesn't include shrimp paste or fish sauce. I used Maesri brand, available from my local asian market, which seems to omit any fish and shellfish.

coconut milk, coconut cream, green curry, brown sugar, light corn syrup, basil, fish sauce, lime

Taken from food52.com/recipes/37024-thai-curry-ice-cream (may not work)