Servings: 1Litre
Description:
Ever since my last trip to Thailand, I've been fascinated by coconut ice cream. It's the combination of flavours and subtlety of textures that entice me back again and again and again. A little bit too much on my last trip but I was on holiday!
Ingredients:
750ml (26 fl oz/3 cups) coconut cream
250ml (9 fl oz/1 cup) pouring cream
1 teaspoon vanilla extract
170g (6 oz/3/4 cup) caster sugar
6 egg yolks (keep your whites for a heart friendly omelette, after consuming all the goodness that is coconut milk)
Directions:
Put the coconut cream, cream & vanilla extract in a saucepan over medium heat. Stirring constantly for a few minutes, remove from heat as the coconut cream is just about to boil.
Whisk the sugar and egg yolks in a large bowl. Whisk in 60ml (2 fl oz/1/4 cup) of the hot cream mixture until smooth. Whisk in the remainder, and then return the mix to a clean saucepan. Stir constantly over a low to medium heat for approx. 10 minutes or until the mixture thickens. Do not allow to boil. Cool slightly and refrigerate until it is cold.
Transfer to an ice cream machine and freeze according to the manufacturer's instructions. Alternatively, transfer to a shallow tray (metal preferably) and freeze. Whisk every 2 hours until frozen and creamy. Freeze an additional 5 hours.
Mmmmmm ... Coconut Ice Cream. looks Yummy .
Mouth watering :)
Posted by: Kunal | March 16, 2008 at 03:42 PM
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Posted by: Saikat Bose | March 27, 2008 at 06:20 PM