Thai Coconut Milk Ice Cream Recipes

THAI COCONUT MILK ICE CREAM

Steps:

• Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.

THAI COCONUT ICE CREAM

Steps:

• In a pan with a little oil stir fry the shredded coconut and corn kernels.
• Once golden brown drain off any excess oil and add the coconut milk, heat for a couple of minutes, do NOT bring to boil.
• In another bowl beat 4 eggs and an additional 4 yolks, and then the other ingredients, whisking gently until mixed.
• Transfer the milk mixture to a double boiler then slowly mix in the egg mixture.
• The mixture will thicken and become sticky. Once sticky remove from the heat and transfer to a ice cream tray and put in the freezer for an hour.
• Once lightly frozen, break up and beat in a food processor, this adds some air to the mixture and makes it light and fluffy.
• Return to the freezer and once frozen is ready to eat. This ice cream is delicious with fresh fruit like berries papaw or pineapple.

THAI COCONUT AND MANGO ICE CREAM

Steps:

• Whip the cream, not too stiff.
• Mash or puree the mango, if it is firm. I can mango and it comes out VERY soft, I did nothing to it, just added with everything else.
• Add everything else and mix briefly yet thoroughly.
• Pour into your churn or ice cream maker and freeze.
• This freezes faster than most ice creams, about 40 minutes or until done.