Thai Coconut Milk Ice Cream

Submitted by hannahactually

"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."

 

• Ready In: 20mins
• Ingredients: 3
• Yields: 1.5 quarts

ingredients

• 1656.13 ml unsweetened coconut milk
• 473.18 ml sugar
• 4.92 ml salt

directions

1. 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.

Reviews

[Oparu]

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!