Indulge in the tropical flavours of Thailand with this delightful Coconut Ice Cream.
This recipe combines rich coconut milk, sweet corn kernels, and a touch of shredded coconut to create a creamy and refreshing dessert. Infused with hints of vanilla and garnished with fresh mint leaves, this ice cream offers a perfect balance of creamy texture and vibrant flavours. It’s a treat that captures the essence of Thai cuisine, offering a cool and satisfying end to any meal.
Traditionally made using a double boiler method to ensure a creamy consistency, this homemade ice cream is simple to prepare yet delivers a complex and satisfying taste. The shredded coconut and corn kernels are gently sautéed to enhance their natural flavours before being combined with a mixture of eggs, coconut milk, and vanilla. After a light freeze and a quick whirl in the food processor to incorporate air, the result is a luscious, light, and fluffy dessert that pairs beautifully with fresh tropical fruits like berries, papaya, or pineapple. Enjoy a taste of Thailand in every cool and creamy spoonful of this delightful Coconut Ice Cream.
Ingredients
- 2 cups coconut milk
- 2 cups water
- 8 eggs
- 2 teaspoons vanilla
- 4 tablespoons coconut (shredded)
- 4 tablespoon fresh corn kernals
- 4 mint leaves
- 1/2 teaspoon vegetable oil
- 1 pinch salt
Instructions
- In a pan with a little oil, stir-fry the shredded coconut and corn kernels until golden brown. Drain any excess oil.
- Add the coconut milk to the pan and heat for a couple of minutes without bringing it to a boil.
- In another bowl, beat 4 eggs and 4 additional yolks. Whisk in the vanilla and salt until mixed.
- Transfer the milk mixture to a double boiler (a metal bowl floating in boiling water), and slowly mix in the egg mixture.
- Cook the mixture until it thickens and becomes sticky. Once sticky, remove from heat and transfer to an ice cream tray. Place in the freezer for an hour.
- Once lightly frozen, break up and beat in a food processor to add air and make the mixture light and fluffy.
- Return to the freezer. Once fully frozen, it is ready to eat.
Nutritional Information
- Per serving
- Energy: 409 kcal / 1710 kJ
- Fat: 36.5 g
- Protein: 14.5 g
- Carbs: 8.3 g
