Thai Coconut Ice Cream
Indulge in the tropical flavours of Thailand with this delightful Coconut Ice Cream. This recipe combines rich coconut milk, sweet corn kernels, and a touch...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups coconut milk
- 2 cups water
- 8 eggs
- 2 teaspoons vanilla
- 4 tablespoons coconut shredded
- 4 tablespoon fresh corn kernals
- 4 mint leaves
- 1/2 teaspoon vegetable oil
- 1 pinch salt
Instructions
- 1
In a pan with a little oil, stir-fry the shredded coconut and corn kernels until golden brown. Drain any excess oil.
- 2
Add the coconut milk to the pan and heat for a couple of minutes without bringing it to a boil.
- 3
In another bowl, beat 4 eggs and 4 additional yolks. Whisk in the vanilla and salt until mixed.
- 4
Transfer the milk mixture to a double boiler (a metal bowl floating in boiling water), and slowly mix in the egg mixture.
- 5
Cook the mixture until it thickens and becomes sticky. Once sticky, remove from heat and transfer to an ice cream tray. Place in the freezer for an hour.
- 6
Once lightly frozen, break up and beat in a food processor to add air and make the mixture light and fluffy.
- 7
Return to the freezer. Once fully frozen, it is ready to eat.