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1
In a medium saucepan or pot, combine the coconut milk, half-and-half, milk, sugar, basil, and vanilla bean paste. With an immersion blender, puree the basil for about 30 seconds, until they are mostly small pieces. Bring the mixture to a simmer, stirring until the sugar is dissolved. Remove from heat. If you don't have an immersion blender, you can transfer the milk mixture to a regular blender and blend until the basil is well-incorporated, then return back into the saucepan.
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In a medium bowl, whisk the yolks until a little frothy, continuously for about 2 minutes. Add about 1 cup of the hot basil coconut milk, slowly streaming it into the yolks, whisking until incorporated. Whisk the yolk mixture into the rest of the hot basil coconut milk, to make the ice cream base; return it to medium heat. Cook, stirring constantly, for about 5-8 minutes, until thickened slightly. If the texture of the ice cream base seems to be a bit chunky (most likely due to a lapse in whisking), use the immersion blender for 10 seconds to give it a final mix. Remove from heat and pour into a glass container and cover. Refrigerate until cooled completely (4-6 hours).
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When the mixture is completely chilled, churn in the ice cream maker, following the manufacturer's directions. In the last 5 minutes of the churning process, add the toasted coconut (see note) and the dark chocolate pieces. Transfer to a freezer-safe container and freeze for several hours before serving.
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Note: To toast the unsweetened shredded coconut, spread the coconut on a baking sheet and bake at 350u00b0F for about 5 minutes, or until golden brown.
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Recipe from The Kitchn.
