A Coconut Milk Custard
Ice-Cream
Keys: Nuts
Yield: 1
Ingredients:
2 cup coconut milk (or coconut cream as a richer
alternative)
1 cup water
4 x eggs
1 tsp of vanilla or rosewater (optional)
pinch of salt
2 tbl of shredded coconut (see below)
sprigs of mint for garnish
Method:
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 stir into
the mixture and prevents it
becoming too hard), then return to the freezer and complete the freezing
process.
