Most of the Thai recipes for coconut ice cream are more like sorbets. You will need an ice cream maker for this recipe.
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INGREDIENTS
Ingredients
- 1 can (13.66 ounces) Thai Kitchen® Unsweetened Coconut Milk
- 1/2 cup whole milk
- 2 tablespoons minced ginger
- 4 large egg yolks
- 1/3 cup superfine sugar
- 1/2 cup heavy cream
- 2 tablespoons dark rum
INSTRUCTIONS
- 1 BRING coconut milk, milk and ginger to simmer in medium saucepan. Remove from heat. Cool slightly.
- 2 BEAT egg yolks and sugar in medium heatproof bowl with wire whisk until fine yellow ribbons form. Gradually add 1/2 cup of the coconut milk mixture, whisking until well blended. Place bowl over a double boiler. Whisk in remaining coconut milk mixture. Cook until mixture thickly coats the back of a wooden spoon, stirring constantly. Remove from heat. Cool completely in refrigerator or place bowl over an ice bath. When cool, strain through a fine sieve. Stir in cream and rum until well blended.
- 3 POUR into an ice cream maker. Freeze according to manufacturer's directions.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
