Thai Coconut Ice Cream
Ingredients	Pictured above; Thai Coconut Ice Cream Find great prices on similar books The Best of Vietnamese & Thai Cooking Thai Food Thailand: The Beautiful Cookbook
2 cups coconut milk
2 cup water
8 eggs
2 teaspoon of vanilla
pinch of salt
4 tablespoons of shredded coconut
4 tablespoons of fresh corn kernels
4 mint leaves for garnishing
1/2 teaspoon of vegetable oil

Directions
 

In a pan with a little oil stir fry the shredded coconut and corn kernels.

Once golden brown drain off any excess oil and ad the coconut milk, heat for a couple of minutes, do not bring to boil.

In another bowl beat 4 eggs and an additional 4 yolks, and then the other ingredients, whisking gently until mixed.

Transfer the milk mixture to a double boiler, eg a metal bowl floating in boiling water, then slowly mix in the egg mixture.

The mixture will thicken and become sticky.  Once sticky remove from the heat and transfer to a icecream tray and put in the freezer for an hour.

Once lightly frozen, break up an beat in a food processor, this ads some air to the mixture and makes it light and fluffy.

Return to the freezer and once frozen is ready to eat. This icecream is delicious with fresh fruit like berries papaw or pineapple.