Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 This sounds so good. I haven't tried it yet but I can't wait to: Ingredients 2 cups coconut milk (see also coconut cream as a richer alternative) 1 cup water 4 eggs 1 teaspoon of vanilla or rosewater (optional) pinch of salt 2 tablespoons of shredded coconut (see below) sprigs of mint for garnish 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 stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process. Blessings, Chanda Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2005 Report Share Posted April 13, 2005 Wow, Chanda, that does look yummy!!! I make a coconut sorbet which is pretty much lowfat coconut milk and a bit of sugar, frozen, that's yummy. , " Maria/Chanda " <puterwitch@c...> wrote: > This sounds so good. I haven't tried it yet but I can't wait to: > > Ingredients > > 2 cups coconut milk (see also coconut cream as a richer alternative) > 1 cup water > 4 eggs > 1 teaspoon of vanilla or rosewater (optional) > pinch of salt > 2 tablespoons of shredded coconut (see below) > sprigs of mint for garnish > > 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 stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process. > > Blessings, > > Chanda > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 17, 2005 Report Share Posted April 17, 2005 oooooo how do you makeit, it sounds like an easier way, LOL. Blessings, Chanda/Maria - Amy Wednesday, April 13, 2005 3:29 PM Re: Thai Icecream - Vegan Wow, Chanda, that does look yummy!!! I make a coconut sorbet which is pretty much lowfat coconut milk and a bit of sugar, frozen, that's yummy. , " Maria/Chanda " <puterwitch@c...> wrote: > This sounds so good. I haven't tried it yet but I can't wait to: > > Ingredients > > 2 cups coconut milk (see also coconut cream as a richer alternative) > 1 cup water > 4 eggs > 1 teaspoon of vanilla or rosewater (optional) > pinch of salt > 2 tablespoons of shredded coconut (see below) > sprigs of mint for garnish > > 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 stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process. > > Blessings, > > Chanda > > > Quote Link to comment Share on other sites More sharing options...
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