Thai Ice Cream

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* Exported from MasterCook *

 

Thai Ice Cream

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Dessert Desserts -- Ice

Creams/Sorbets

No Meat P

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups coconut milk

-- OR coconut cream as

-- a richer alternative

1 cup water

4 eggs

1 teaspoon vanilla

-- or rosewater (optional)

1 pinch salt

2 tablespoons coconut -- shredded

mint sprigs -- for garnish

 

Stir fry the coconut until golden (optionally use a few

pieces of fresh corn... Thais often flavor ice cream

with things considered unusual to western tastes).

 

Heat the coconut milk and water over medium heat,

stirring continuously for a couple of minutes. Do not

allow to boil.

 

In a bowl beat two eggs, plus two yolks, then add

the other ingredients, and whisk gently.

 

Transfer the mixture to a double boiler over gently

boiling water, and slowly blend in the hot coconut

milk, stirring until the mixture thickens to form a

continuous slightly sticky coat on the back of a

spoon lifted from the mixture.

 

Remove from the heat and allow to cool, then

transfer to a metal ice cream tray or similar

container and place in the coldest part of the

freezer for one hour.

 

Remove to a food processor and beat slowly

until smooth (this incorporates some stir into the

mixture and prevents it becoming too hard), then

return to the freezer and complete the freezing

process.

 

 

Cuisine:

" Thai "

Source:

" http://importfood.com/ "

S(Formatted for MasterCook 6):

" by Vicky "

Copyright:

" ImportFood.com 1999-2002. All rights reserved. "

 

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Per Serving (excluding unknown items): 1414 Calories; 135g Fat (82.5%

calories from fat); 33g Protein; 31g Carbohydrate; 11g Dietary Fiber;

748mg Cholesterol; 436mg Sodium. Exchanges: 3 Lean Meat; 1 1/2

Fruit; 25 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0