Thai Coconut Ice Cream

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READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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