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Thai Style Coconut Ice-Cream

When the whole world is on a temporary pause and we cannot go on vacation. What do we do? We make our own tropical staycation with coconut ice cream. I decided to figuratively pop champagne bottles to open up this Memorial Day weekend with this homemade ice cream. Most of us are still stuck indoors and haven’t traveled for a while. We can still use our imagination and pretend we are in Hawaii, Bali, Thailand or anywhere with beautiful palm trees!

Check out my recipe below.

Ingredients:

Coconut cream mixture (1)

  • 1 cup full fat coconut cream
  • 1 tbsp cornstarch
  • 1/4 cup toasted unsweetened coconut shreds

Egg mixture (2)

  • 3 egg yolks
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • A pinch of salt

Whipped cream

  • 1 cup chilled heavy cream (above 35% fat)
  • 1 tbsp lemon juice

Instructions:

  1. Simmer (1) over medium low heat on a pot or saucepan. Once the mixture starts bubbling on top, remove the heat and let it rest for at least 10 minutes
  2. Whisk (2) in a  bowl until the sugar completely dissolves
  3. Bring (1) back to medium heat and constantly stir with a wooden spoon for about 3 minutes
  4. Turn the heat to low, one hand slowly drizzles (2) to (1), another hand quickly stirs (1) to avoid the eggs from scrambling
  5. Continuously stir for about 5 minutes until the mixture get thicker in order to coat the back of the wooden spoon (if the mixture isn’t thick enough, continue the process for 2-3 minutes)
  6. Remove the heat and strain the mixture to a large bowl over ice water to quickly chill (3)
  7. In another mixing bowl, whisk the heavy cream with lemon juice to stiff peaks
  8. Fold the whipped cream into (3)
  9. Pour the end product to an airtight container
  10. Freeze the ice cream at least 8 hours and let it sit at room temperature for about 5 minutes before scooping
  11. Enjoy the ice cream with sticky rice, sweet corn and toasted coconut shreds

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