Cambodian Coconut Ice-Cream




Cambodian Coconut Ice-Cream

Recipe only

The magical, earthy taste of coconut is amazing and what you can do in the kitchen with a fresh coconut is endless. This homemade Cambodian coconut ice-cream is a sure favorite.


INGREDIENTS

410 ml (1 1/3 cups) coconut milk
250 ml (1 cup) thick, double cream
2 eggs
4 egg yolks
2/3 cup (160 g) caster sugar
1/4 teaspoon sea salt


METHOD

1. Pour the coconut milk and cream into a saucepan. Stir over a gentle heat without boiling for 2-3 minutes. Remove from the heat, cover and keep warm over a bowl of boiling water.

2. Put the eggs, egg yolks, sugar and salt in a large heatproof bowl. Beat the mixture with an electric mixer for 3 minutes or until frothy and thick.

3. Place the bowl over a pan of simmering water. Continue to beat the egg mixture, slowly adding all the coconut mixture until the custard thickens slightly. This process will take about 8 to 10 minutes. The mixture should be a fine cream and easily coat the back of a spoon. Do not boil it or it WILL curdle. Set aside until cool. Stir the mixture occasionally while it is cooling. Pour into a freezer box or churn in an ice-cream machine. If you are using a freezer box, take the mixture out of the freezer and beat it with an electric mixer at least twice during the freezing process. You want it to get plenty of air whipped into it. Cover and freeze completely.

4. To serve, remove from the freezer for 10-15 minutes until softened, then serve in scoops with some fresh coconut meat.


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