Thai Style Coconut Milk Gelato Food

COCONUT ICE CREAM/GELATO

Steps:

• Combine everything except the flaked coconut.
• Put in ice cream maker and prepare according to manufacturer's instructions.
• Add flakes 5 minutes before ice cream is ready, if desired.
• Note: This recipe could either be made up as ice cream or a gelato. If you use whole milk, you will get ice cream. If you exchange the heavy cream for whole milk (so the entire recipe uses 2 1/2 cups of milk), you have gelato. If you use a low-fat milk with the heavy cream, you get something in between.

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.

COCONUT GELATO

Steps:

• Pour the milk and coconut milk into a saucepan and bring it to a light simmer. While it is heating up, whisk the egg yolks and sugar by HAND till its satiny and thick.
• Once the milks start to simmer, turn off the heat and whisk 1/2 of the mix into the egg yolks. Return the egg yolks to the sauce pan and turn on the heat. MAKE SURE THE HEAT IS VERY VERY low, as you do NOT want the mix to curdle.
• Whisk for about 5 minutes or till it thickens and can coat the back of a spoon.
• Take off the heat and strain the mix into a large bowl.
• Whisk the salt it and let it cool, then cover it with plastic wrap and put it into the refrigerator overnight.
• 10 minutes before processing it in your ice cream maker, put the mix into the freezer along with the dasher. (This SHOCKS the mix so that not too much air gets mixed into it in the ice cream maker). Do not leave it in the freezer for more than 10 minutes.
• Process according to your ice cream maker.

THAI-STYLE COCONUT MILK GELATO

Steps:

• Mix everything together in a medium saucepan. Bring the mixture to a very gentle boil over medium-high heat, whisking occasionally. Once the sugar and gelatin have dissolved (no need to boil), remove from heat and let cool completely over an ice bath. Churn in an ice cream maker according to the manufacturer's instructions. Freeze for 3-4 hours. Serve Thai-style with roasted peanuts or your favorite toppings.