Thai Ice Cream / Coconut Ice Cream

Thai ice cream is made from coconut milk, and as such is a totally
non-dairy product.

Ingredients

2 cups coconut milk (see also coconut
cream as a richer alternative)
1 cup water
4 eggs
1 tsp of vanilla or rosewater (optional)
pinch of salt
2 TBS. of shredded coconut (see below)
sprigs of mint for garnish

Method:

Stir fry the coconut until golden (optionally use a few pieces of fresh corn. Thais often flavor ice cream with things considered unusual to western tastes). Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil. In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently. Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.

Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.

Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.

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