Title: Thai Ice Cream
Categories: Dessert Icecream Coconut Thai
Yield: 4 Servings

2	tb	Shredded coconut (see
		Below)
2	c	Coconut milk
1	c	Water
4		Eggs
1	ts	Vanilla or rosewater
		(optional)
		X Pinch of salt
	X	Sprigs of mint for garnish

Thai ice cream is made from coconut milk, and as such is a totally non-dairy (ie vegetarian) product.

METHOD:

Stir fry the coconut until golden (optionally use a few pieces of fresh corn. Thais often flavor ice cream with things considered unusual to western tastes).

Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. DO NOT ALLOW TO BOIL.

In a bowl beat two eggs plus two yolks then add the other ingredients and whisk gently.

Transfer the mixture to a double boiler over gently boiling water and slowly blend in the hot coconut milk, stirring until the mixture thickens, to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.

Remove from the heat and allow to cool; then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.

Remove to a food processor and beat slowly until smooth (this incorporates some air into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.

Colonel Ian F. Khuntilanont-Philpott (Systems Engineering) Vongchavalitkul University, Korat 30000, Thailand From: colonel@korat1.vu-korat.ac.th Colonel I. F. K. Philpott From: Sam Lefkowitz Date: 07-06-96 Home_cooking

From: Dale Shipp Date: 08-06-98 (16:37) The Once And Future Legend (1) Cooking

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