Thai Coconut Ice Cream Food

THAI COCONUT ICE CREAM

Steps:

• 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.

THAI VEGAN COCONUT ICE CREAM

Steps:

• Stir the arrowroot into 1/2 cup of cold coconut milk.
• Heat the rest of the coconut milk, agave and salt in a saucepan until well combined. Just about a minute.
• Stir in the arrowroot mixture and stir on medium/low heat until thickened - about 5 minutes.
• Stir in the coconut essence and shredded coconut and allow to cool.
• Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
• Process in an ice cream maker according to the manufacturer's instructions.
• Place in the freezer to solidify and serve serve garnished with nuts and toasted coconut flakes IF it makes it that far! YUM!
• If the consistency gets really grainy - place in your blender and pulse quickly before serving to cream it up a bit.

THAI COCONUT AND MANGO ICE CREAM

Steps:

• Whip the cream, not too stiff.
• Mash or puree the mango, if it is firm. I can mango and it comes out VERY soft, I did nothing to it, just added with everything else.
• Add everything else and mix briefly yet thoroughly.
• Pour into your churn or ice cream maker and freeze.
• This freezes faster than most ice creams, about 40 minutes or until done.

THAI COCONUT MILK ICE CREAM

Steps:

• Combine coconut milk, sugar, and salt in medium saucepan and bring to gentle boil over medium-high heat. Cook, stirring often, until sugar dissolves and mixture is smooth (1-2 mins.). Transfer to bowl, cool to room temp, and then cover and chill until very cold. Transfer to bowl of ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to airtight container and freeze for up to 2 weeks.