Coconut Ice Cream
Here is the classic Thai ice cream that sweetens the hottest evening in Thailand’s upcountry small towns. It could not be simpler and it could not be better. You can jazz it up with flavors and additions in the modern manner, but in my opinion it is perfect as is. Thais love it sprinkled with chopped peanuts and served in tiny bowls or in Thai Ice Cream Sandwiches
Servings: 1 pint
Ingredients
- 2 cans each 14 oz/400 mL unsweetened coconut milk (about 31/2 cups/875 mL)
- 1 cup granulated sugar 250 mL
- 1/2 tsp salt 2 mL
Instructions
- In a heavy saucepan, combine coconut milk, sugar and salt. Place over medium-high heat and bring to a boil, stirring often to dissolve sugar and salt. Remove from heat and pour into a bowl.
- Cover bowl and refrigerate until very cold, about 2 hours. Freeze in an ice cream maker according to the manufacturer’s directions. Serve at once or transfer to an airtight container and freeze for up to 3 weeks.
- Tips
- You can make the ice cream base in advance, cover, and chill for up to 1 day before you churn it into ice cream.
- If the ice cream loses its pleasing texture and becomes grainy, break it into chunks and briefly process in a food processor fit with a metal blade to restore its creaminess.