Yield: 4 servings
|1¼ cup||Thick coconut milk|
|1½ cup||Fresh cream|
|2 \N||Egg yoolks|
|1 teaspoon||Vanilla extract|
|⅔ cup||Shredded coconut|
|\N \N||Dry-fried until golden|
|\N \N||Sprigs of mint|
1. Heat the coconut milk and cream over a medium heat and cook for 5 minutes without boiling over. Beat together the eggs, egg yolks, vanilla, sugar, and salt. 2. Place a deep bowl in a saucepan with boiling water up to the halfway mark of the bowl. Pour in the egg mixture and beat in the warm coconut milk mixture, a little at a time. Stir until the mixture thickens enough to coat a spoon. Remove from the hea 3. Pour into a bowl when it is cool enough to be put into the greezer. Freeze for 1 hour. Scoop out into a blender or food processor and process until smooth. Pour back into the bowl and freeze until solid. 4. Serve in scoops, garnished with shredded coconut and sprigs of mint.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books