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.

COCONUT-PINEAPPLE ICE CREAM

Steps:

• Mix cream of coconut, half-and-half, chopped pineapple, pineapple juice, coconut flakes, and coconut extract together in a large bowl.
• Pour mixture into an ice cream maker and process until thickened according to manufacturer's instructions. Transfer mixture to an airtight container, and place in the freezer for about 3 hours or until firm.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

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.