| thai Ice Cream 2 Cups Coconut Milk (or Coconut Cream)
1 Cup Water
4 Eggs
1 Teaspoon Vanilla Extract Or Rosewater
pinch Of Salt
2 Tablespoons Shredded Coconut
sprigs Of Mint For Garnish 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. |
