Prep 5 mins
Cook 15 mins
From Quick&Easy Thai by Nancie McDermott. Requires 7 c or about 4 14-ounce cans of coconut milk. Also requires ice cream maker. Time does not include freezing time, etc.
- 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.
I made this in my ice cream maker without the salt and it still worked. The texture is softer than premium ice cream but healthier and just as creamy. Great idea!