One of my favorite coconut ice creams is in Chatuchak Market. After hours of shopping through the hot outdoor market, a cold fresh coconut ice cream is just the way to end the adventure...Sometimes I even start it this way too ;)...Plus, there are lots of toppings to choose from, including sweet sticky rice, roasted peanuts, sweet kabocha, sweet potato, taro, jellies...and more.
NOTE
Fresh made coconut milk is an ideal for this recipes. Click on link below how to make coconut milk. Or you can use store bought coconut milk. The brand I normally used is called AROY-D, you can get them at Asian grocery store or on Amazon.
INGREDIENTS
2 cup Coconut Milk (How to make coconut milk)
1 tbsp Cornstarch
1/3 cup Sugar
1/8 tsp Sea Salt
1/2 tsp Vanilla Extract
Fresh Young Coconut (optional)
Ice Cream Maker Machine
DIRECTIONS
In a small bowl, whisk cornstarch in 1/4 cup coconut milk and whisk until the starch is totally dissolved. Set aside.
Combine the rest of the coconut milk, sugar, salt and vanilla extract in a medium-sized pot and heat over medium-low heat, whisk gently until sugar has completely dissolved. (Do not bring to a boil)
Add cornstarch mixture into coconut milk mixture. Whisk until everything is smoothly combined.
Heat combined mixture, stir frequently until thickened enough to coat the back of a spoon. (Do not bring to a boil)
Remove from the heat, set on counter for 15 minutes to cool to room temp, then put in fridge until completely cold. Then process it according to your ice cream maker's directions.
Either serve immediately, or scoop the ice cream into a container and cover. Store in your freezer. I normally keep in freezer for a couple hours before serving.
Scoop out fresh coconut meat from coconut and serve on top of ice cream.
In Thailand they usually serve coconut ice cream with other toppings, like roasted peanuts, sweet kabocha, or sweet sticky rice.
Comentarios