Thai Ice Cream Recipes
2 cups coconut milk (or coconut cream)
Stir fry the coconut until golden.
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.
More Ice Cream Recipes:
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