Thai coconut ice cream
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Next time you have a coconut based curry, why not whip up this delicious Thai coconut ice cream as a dessert? Serve with a caramel sauce for extra indulgence.
Ingredients
Coconut ice cream
- 300ml of double cream
- 150ml of coconut milk
- 1/2 vanilla pod, split lengthways
- 3 egg yolks
- 60g of caster sugar
- 4 1/2 tbsp of desiccated coconut
Caramel sauce
- 190g of caster sugar
- 85g of butter , cut into cubes
- 120ml of double cream
Method
1
For the caramel sauce, heat the sugar in a heavy bottomed pan on medium-high heat. Resist the urge to prod and stir, and wait for the sugar to caramelise. This may take a while, so be patient. You can swirl the pan to make sure the sugar melts evenly
2
Once the sugar is completely melted and the caramel starts to bubble, take the pan off the heat and add the butter - it will bubble up. Stir with a wooden spoon to incorporate the butter into the caramel
3
Once all of the butter has melted, pour in the double cream. Again, it will bubble up, but keep stirring until you get a silky smooth caramel sauce
4
Transfer to a clean jar and leave to cool to room temperature. The sauce can keep in a refrigerator for up to two weeks, or it can be easily frozen. To use after freezing, warm it up gently and pour over your favourite ice cream, or drizzle on cakes and brownies
5
To make the ice cream, add the double cream and coconut milk to a saucepan and scrape in the vanilla seeds along with the pod. Place the pan over medium high heat and bring to a gentle simmer. Remove from heat and set aside to infuse for about 30 minutes or so
6
In a bowl, whisk together the egg yolks and sugar until pale and smooth
7
Bring the cream-coconut milk mix back to a simmer. While continuously whisking the egg, slowly pour in the cream. Pour the mix back into a saucepan and place over a low heat
8
Keep stirring continuously until the custard coats the back of a wooden spoon in a thin layer (you need to be careful and not overcook, or the custard will curdle). At this point, take the saucepan off the heat and pass the custard through a sieve into a bowl
9
Stir through the desiccated coconut and allow to cool completely, laying a sheet of cling film on the surface of the custard to prevent a skin from forming. If you want to speed up this process, place the bowl over an ice bath and keep stirring until it turns cool
10
Once cool, you can either churn it in an ice cream maker, or, if you don't have one, pour the custard into an airtight container and freeze for about an hour or so, or until just about set
11
Take it out, whisk well to break the ice crystals that have formed and then put it back in the freezer and freeze until ready to serve. When ready to serve, scoop into bowls or cones, drizzle with the caramel sauce and finish with some more desiccated coconut, if desired
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Thai coconut ice cream
