Thai ice cream

Yield: 4 Servings

Measure Ingredient
2 cups Coconut milk
1 cup Water
4 \N Eggs
1 teaspoon Vanilla; or rosewater (opt.)
1 pinch Salt
2 tablespoons Coconut; shredded
1 \N Sprig mint; for garnish

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 sir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.

Recipe By : Muoi Khuntilanont Posted to MC-Recipe Digest V1 #303 Date: Fri, 15 Nov 1996 08:28:37 -0600 From: "Never Tell" <madsky@...> NOTES : Thai ice cream is made from coconut milk, and as such is a totally non-dairy (ie vegetarian) product.

Similar recipes