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A Coconut Milk Custard Ice Cream Recipe

by Global Cookbook

Ingredients

2 c. coconut lowfat milk (or possibly coconut cream as a richer alternative) 1 c. water 4 x Large eggs

1 tsp of vanilla or possibly rosewater (optional) healthy pinch of salt 2 Tbsp. of shredded coconut (see below) sprigs of mint for garnish

Directions

1. Stir fry the coconut till golden brown (optionally use a few pcs of fresh corn...Thais often flavor ice cream with things considered unusual to western tastes). Heat the coconut lowfat milk and water over medium heat, stirring continuously for a couple of min. Don't allow to boil. In a bowl beat two Large eggs, plus two yolks, then add in the other ingredients, and whisk gently. Transfer the mix to a double boiler over gently boiling water, and slowly blend in the warm coconut lowfat milk, stirring till the mix thickens to create a continuous slightly sticky coat on the back of a spoon lifted from the mix. Remove from the heat and allow to cold, then transfer to a metal ice cream tray or possibly similar container and place in the coldest part of the freezer for one hour. Remove to a food processor and beat slowly till smooth (this incorporates some stir into the mix and prevents itbecoming too hard), then return to the freezer and complete the freezing process.

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