Tuesday, November 3, 2009

Thai Coconut Ice-Cream


1 1/4 cups heavy whip cream
3/4 cup sugar
2 3/4 cups coconut milk
2 large eggs

Thai Coconut Ice-Cream


Take a saucepan and add the coconut milk, cream and sugar altogether and bring them to a boil. As soon as the boil comes remove from heat and let it cool.
Beat the eggs well in a separate bowl.

With the help of a small measuring cup, slowly add the coconut mixture to the eggs while constantly whisking the eggs. Don't add the hot coconut mixture too quickly, it will cripple the eggs.

Continue adding the coconut mixture until half of it is been added to the eggs. After that you can add the rest of the coconut mixture while whisking the eggs.

Now cool the mixture completely. Once cooled, chill in refrigerator. If you don't have an ice cream maker pour the chilled mixture into a small loaf pan and cover it with cling wrap and remove any air between the wrap and the mixture. Freeze for about two hours, until it starts to get firm throughout.

As soon as you are done with this, remove from freezer and mix with a spoon, then place the mixture into a food processor or blender and beat until smooth.
Pour it back into the pan and put the cling wrap back over the pan, again removing any air, and freeze several hours.

This Thai coconut ice cream sets up very hard. Lastly before serving the ice cream you can put it into the refrigerator so as to soften it a bit.

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