Amongst the many fine things that the thai people love, is coconut! like in the cuisine of indian coastal towns where coconut is in abundance, thai cooking too features superfluous use of coconuts, in everything including ice-cream! you will love the creamy and nutty flavour, and soothing texture of the coconut ice-cream.
Preparation Time: 5 mins
Cooking Time: 10 mins
Makes 4 to 6 servings
420 ml coconut cream
4 tbsp cornflour
1 cup castor sugar
280 ml fresh cream
1/2 coconut , grated
Mix the cornflour in 2 to 3 tablespoons of cold water.
In a non-stick pan, bring the coconut cream to a boil and add the cornflour paste and stir till it coats the back of a spoon.
Remove the heat and cool completely. Add the sugar and mix well.
Whip the cream till soft peaks form.
Combine the cooled coconut custard, grated coconut and fresh cream.
Pour into a shallow freezerproof dish and freeze till slushy.
Remove from the freezer and beat till smooth and creamy. Freeze again till firm.
Repeat step 7.
Remove from the freezer and place in the refrigerator for 20 minutes before serving.
Set the ice-cream in aluminium caontainers that it freezes quickly.
Also make sure that the containers have lids to prevent the water within the ice-cream from crystallising.