This simple recipe for a very tasty, and pleasing dessert, takes a little time, but it's worth it, especially with the flavour of Coconut - maphraao - มะพร้าว.
Serves: 3-4 people
Preparation: 1-2 hrs
Coconut Powder - phng maphraao - ผงมะพร้าว
For the Ice Cream base:
- 500ml Milk
- 3 drops x Vanilla essence
- 250g x Caster Sugar
- 6 x Egg yolks
For the Ice Cream:
- 600ml x Fresh cream
- 2 cups x Coconut milk powder
Using a food processor, combine the egg yolks, sugar, and vanilla essence. At the same time, heat the milk until it's warm to hot, and add it to the food processor. Transfer mixture to a stainless steel bowl, which will fit snugly over a saucepan, ¼ filled with boiling water.
Then reduce the heat under the saucepan to a gentle simmer, and whisk mixture - continuously - until it coats the back of a spoon, or reduces by one-third. Cool the bowl in a sink filled with ice water. Whip the cream until its thick, then mix in the coconut milk powder. Add the ice cream base from the processor, and combine both well.
Place in an ice cream maker and churn.
Hint: If you don't have an ice cream maker, place the mixture in a tray in the freezer. When the ice cream starts to crystalise around the edges, place it in the food processor, and blend for about 1 minute, then return it to the tray, and freeze.
Let the ice cream stand for 5 minutes before scooping.