Thai-style Coconut Ice Cream Dessert

Ingredients

1 can (425 g) coconut cream
1-1/2 cups 33% cream
2 eggs
2 egg yolks
1/2 cup caster sugar
1/4 teaspoon salt
1 teaspoon vanilla essence
fresh mint leaves and toasted, shredded coconut, to garnish

Method

  1. Place the coconut cream and cream in a medium pan. Stir over medium heat, without boiling, for 2-3 minutes. Set aside; cover and keep warm.
  2. Place the eggs, egg yolks, sugar, salt and vanilla in a large heat-proof bowl. Using electric beaters, beat the mixture for 2-3 minutes until frothy and thickened. Place the bowl over a pan of simmering water.
  3. Continue to beat the egg mixture while gradually adding the warm coconut mixture, 1/4 of a cup at a time, until all the coconut mixture is added. This process will take about 10 minutes – continue until the custard thickens. The mixture will be the consistency of thin cream and should easily coat the back of a spoon. Do not allow to boil or it will curdle.
  4. Cover the mixture and set aside to cool. Stir occasionally while it is cooling. When cool, pour into a lamington tray, cover and freeze for about 1-1/2 hours or until half-frozen.
  5. Quickly spoon the mixture into a food processor and process for 30 seconds, or until smooth. Return to the lamington tray or place in plastic containers. Cover and freeze completely.
  6. Coconut ice cream looks attractive if served in scoops and garnished with mint and shredded coconut.

Makes 10 servings.

Cook’s Tips

  • You can store this ice cream for up to three weeks in the freezer.
  • Before serving, allow it to stand at room temperature for 10-15 minutes or until slightly softened.

Source: Step-by-step Thai Cooking

Advertisements