Thai Coconut Ice Cream

ice cream 2 Cups Coconut Milk – use a good quality

1 Cup Whipping Cream (35%+)

2/3 Cup Palm Sugar (has a lower glycemic index than regular sugar – only 35!)

2 Eggs.

Bring the milk, cream and sugar to a boil, slowly.

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Remove from heat and cool for 5-10 minutes.

Temper the eggs by cracking into a bowl, whisk lightly then add a tablespoon or 2 of the hot milk. Quickly whisk the egg mixture (you don’t want the eggs to cook) then add it to the milk mixture and whisk well.

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Pour the mixture into a metal pan and freeze for 2-3 hours (depending on how cold your freezer is).  Once frozen, chop up the ice cream with a dull knife and put it into a stand mixer with the beater blade. DSCF7978DSCF7981DSCF7982 Slowly blend the ice cream until smooth. It may need to warm up a bit before the mixer can blend it.

Pour the mixture into a container with a tight fitting lid and freeze.

White_mocha_ice_cream

Serve with fried bananas or as they do on the street in Thailand, ….on a bun!ice-cream-sandwich

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One comment

  1. My favorite icecream Scott. Thanks for sharing.

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