A Coconut Milk Custard Ice Cream Recipe

1. 1

   Stir fry the coconut till golden brown (optionally use a few pcs of fresh corn...Thais often flavor ice cream with things considered unusual to western tastes).

2. 2

   Heat the coconut lowfat milk and water over medium heat, stirring continuously for a couple of min.

3. 3

   Don't allow to boil.

4. 4

   In a bowl beat two Large eggs, plus two yolks, then add in the other ingredients, and whisk gently.

5. 5

   Transfer the mix to a double boiler over gently boiling water, and slowly blend in the warm coconut lowfat milk, stirring till the mix thickens to create a continuous slightly sticky coat on the back of a spoon lifted from the mix.

6. 6

   Remove from the heat and allow to cold, then transfer to a metal ice cream tray or possibly similar container and place in the coldest part of the freezer for one hour.

7. 7

   Remove to a food processor and beat slowly till smooth (this incorporates some stir into the mix and prevents itbecoming too hard), then return to the freezer and complete the freezing process.

* Per serving · 4 servings · Values may vary.