Well the summers are on the height and when it comes to ice-cream then the mouth starts watering automatically, In Thailand ice cream is served very frequently, a wonderful recipe of ice cream using coconut, to give it an interesting texture it adds sweet basil seeds along with subtle fruit flavour, a wonderful desert to give you perfect delight .So try this.
All you need:
1 1/4 cups of heavy cream
3/4 cup of sugar
2 3/4 cups of coconut milk
2 large eggs
1/2 tablespoon of sweet basil seeds
How to make:
Take a saucepan add cream, sugar and coconut and boil, then remove from heat and let it cool down. Take another bowl beat eggs well, add and beat coconut mixture to eggs, then ladle a bit of coconut milk in a bowl, as this milk should
not be hot other wise it will cook the eggs. Keep adding coconut milk gradually, until every thing gets mixed, let it be cool properly and chill it in the fridge. Take a small loaf pan pour the cold mixture, then cover it with cling wrap and remove any air . About two hours freeze it, then beat the mixture in a food processor and make it smooth, put back into the pan, then separately, add 1/2 tablespoon sweet basil seeds to 1/2 cup water. Stir and let the seeds expand, then gently fold the basil seeds in to an ice cream and stir well. Now place cling wrap back over the pan, make it air tight and freeze.
Chocolate-ginger ganache:
All you need:
8 ounces of semisweet chocolate, chopped
1 teaspoon of ginger powder
One 13 of can coconut milk
1/3 cup of palm sugar
Procedure
Mix ginger powder, coconut milk and palm sugar in a saucepan. On a medium heat bring to simmer, stir untill palm sugar dissolves, remove it from heat , then add chocolate and whisk, till the mixture becomes smooth and melts, it will make 2 1/2 cups.
.
Now spoon the ice cream into a dish, the add Thai fragrant cookies, wonderful smoky aroma really ties this dessert together, then Drizzle warm ganache on cookies and ice cream. Yummy Enjoy!
All you need:
1 1/4 cups of heavy cream
3/4 cup of sugar
2 3/4 cups of coconut milk
2 large eggs
1/2 tablespoon of sweet basil seeds
How to make:
Take a saucepan add cream, sugar and coconut and boil, then remove from heat and let it cool down. Take another bowl beat eggs well, add and beat coconut mixture to eggs, then ladle a bit of coconut milk in a bowl, as this milk should
not be hot other wise it will cook the eggs. Keep adding coconut milk gradually, until every thing gets mixed, let it be cool properly and chill it in the fridge. Take a small loaf pan pour the cold mixture, then cover it with cling wrap and remove any air . About two hours freeze it, then beat the mixture in a food processor and make it smooth, put back into the pan, then separately, add 1/2 tablespoon sweet basil seeds to 1/2 cup water. Stir and let the seeds expand, then gently fold the basil seeds in to an ice cream and stir well. Now place cling wrap back over the pan, make it air tight and freeze.
Chocolate-ginger ganache:
All you need:
8 ounces of semisweet chocolate, chopped
1 teaspoon of ginger powder
One 13 of can coconut milk
1/3 cup of palm sugar
Procedure
Mix ginger powder, coconut milk and palm sugar in a saucepan. On a medium heat bring to simmer, stir untill palm sugar dissolves, remove it from heat , then add chocolate and whisk, till the mixture becomes smooth and melts, it will make 2 1/2 cups.
.
Now spoon the ice cream into a dish, the add Thai fragrant cookies, wonderful smoky aroma really ties this dessert together, then Drizzle warm ganache on cookies and ice cream. Yummy Enjoy!
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