Thai Coconut Ice Cream

Submitted by Elmotoo

"This was found at WOKME. Please ponder with me why fresh corn kernels are used in this recipe...? The instructions here don't require an ice cream maker. I edited to correct the broken English. Cooking time is freezer time."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 2 cups coconut milk
• 2 cups water
• 4 whole eggs
• 4 egg yolks
• 2 teaspoons vanilla
• 1 pinch salt
• 4 tablespoons shredded coconut
• 4 tablespoons fresh corn kernels
• 4 mint leaves, for garnishing
• 1⁄2 teaspoon vegetable oil

directions

1. In a pan with a little oil stir fry the shredded coconut and corn kernels.
2. Once golden brown drain off any excess oil and add the coconut milk, heat for a couple of minutes, do NOT bring to boil.
3. In another bowl beat 4 eggs and an additional 4 yolks, and then the other ingredients, whisking gently until mixed.
4. Transfer the milk mixture to a double boiler then slowly mix in the egg mixture.
5. 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.
6. Once lightly frozen, break up and beat in a food processor, this adds some air to the mixture and makes it light and fluffy.
7. Return to the freezer and once frozen is ready to eat. This ice cream is delicious with fresh fruit like berries papaw or pineapple.