Recipes - Thai

Thai Coconut Ice Cream
Thai cococnut ice cream recipe


Thai Coconut Ice Cream is the perfect ice cream for a summer treat. Whether it's a picnic or a party, this rich and creamy ice cream is so easy to whip. Try this Thai Coconut ice cream recipe.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Simmer
Cuisine: Thai









Ingredients:

Ice cream base

6 egg yolks
500ml milk
3 drops vanilla essence
250g castor

Ice cream

600ml fresh cream
2 cups coconut milk powder




Steps:
  1. In a food processor, combine egg yolks, sugar and vanilla essence.
  2. Heat milk until warm to hot, and add to food processor.
  3. Transfer mixture to a stainless steel bowl which will fit tightly over a saucepan ¼ filled with boiling water.
  4. Turn the saucepan down to a gentle simmer and whisk mixture continuously until it coats the back of a spoon, or reduces by one-third.
  5. Cool bowl over a sink filled with ice water.
  6. Whip the cream until thick and mix in the coconut milk powder.
  7. Add the ice cream base and combine well. Taste and adjust.
  8. Place in an ice cream maker and churn.

Hint: If you do not have an ice cream maker, place the mixture in a tray in the freezer. When the ice cream starts to crystallise around the edges, place in the food processor and blend for 1 min; then return to the tray and freeze. Let the ice cream stand for 5 mins before scooping.


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Thai Coconut Ice Cream

Thai Coconut Ice Cream

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Thai Coconut Ice Cream is the perfect ice cream for a summer treat. Whether it's a picnic or a party, this rich and creamy ice cream is so easy to whip. Try this Thai Coconut ice cream recipe.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Dessert
Cook Method: Simmer
Cuisine: Thai
Ingredients

Ice cream base

6 egg yolks
500ml milk
3 drops vanilla essence
250g castor

Ice cream

600ml fresh cream
2 cups coconut milk powder

Instructions
  1. In a food processor, combine egg yolks, sugar and vanilla essence.
  2. Heat milk until warm to hot, and add to food processor.
  3. Transfer mixture to a stainless steel bowl which will fit tightly over a saucepan ¼ filled with boiling water.
  4. Turn the saucepan down to a gentle simmer and whisk mixture continuously until it coats the back of a spoon, or reduces by one-third.
  5. Cool bowl over a sink filled with ice water.
  6. Whip the cream until thick and mix in the coconut milk powder.
  7. Add the ice cream base and combine well. Taste and adjust.
  8. Place in an ice cream maker and churn.

Hint: If you do not have an ice cream maker, place the mixture in a tray in the freezer. When the ice cream starts to crystallise around the edges, place in the food processor and blend for 1 min; then return to the tray and freeze. Let the ice cream stand for 5 mins before scooping.

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