This classic recipe uses a traditional dairy-free ingredient for frozen custard, eggs, but we have provided an alternate recipe in the post above. Please note that the Prep time does not include freezing times.
Author: ImportFood
Recipe type: Dessert
Cuisine: Thai
Serves: about 1 quart / 8 servings
Ingredients
2 tablespoons shredded coconut
2 cups full-fat coconut milk or coconut cream
1 cup coconut milk beverage (can sub water or another milk beverage)
2 whole eggs + 2 egg yolks
¾ cup sugar
1 teaspoon vanilla extract or rosewater (optional)
Pinch salt
Instructions
Sauté the coconut in a skillet over medium heat until lightly toasted.
Heat the coconut milk or cream and coconut milk beverage in a medium saucepan over medium heat, until hot but not boiling. This should take just a few minutes.
In a small bowl beat the eggs and yolks. Gently whisk in the sugar, vanilla or rosewater, and salt.
Transfer the egg mixture to a double boiler over gently boiling water. Slowly whisk in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon.
Remove from the heat and allow the mixture to cool. Stir in the toasted coconut.
Transfer the mixture to a metal ice cream tray or similar container and place it in the coldest part of the freezer for 1 hour.
Remove to a food processor and beat slowly until smooth. Pack the soft ice cream into a freezer-safe container and freeze until set.