A Coconut Milk Custard Ice Cream Recipe – a delicious recipe with coconut lowfat milk, water, eggs, vanilla, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
Heat the coconut lowfat milk and water over medium heat, stirring continuously for a couple of min.
3
Don't allow to boil.
4
In a bowl beat two Large eggs, plus two yolks, then add in the other ingredients, and whisk gently.
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
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
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.
220
kcal
Calories
14
g
Fat
7
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 2 c. coconut lowfat milk (or possibly coconut cream as a richer alternative), 1 c. water, 4 x Large eggs, 1 tsp of vanilla or possibly rosewater (optional) healthy pinch of salt, and more.
Yes, A Coconut Milk Custard Ice Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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