Coconut Ice Cream Recipe

Coconut Ice Cream

from Quick & Easy Thai by Nancie McDermott

Ingredients:

7 Cups Unsweetened Coconut Milk
2 Cups Sugar
1 Teaspoon Salt

This and many other wonderful recipes may be found in
Quick & Easy Thai
by Nancie McDermott from Chronicle Books

Luxuriously sweet and rich, coconut ice cream tastes wonderful and takes only minutes to make. Simply halve the recipe for a small ice-cream maker. You can prepare the coconut ice-cream mixture in advance and then keep it, covered and chilled, for up to 1 day before churning it. If you want your coconut ice cream to go, you could assemble the little ice-cream sandwiches I enjoyed in the night market in the northern town of Chiang Rai: Place two small, very firm scoops of coconut ice cream on a piece of white bread. Add a small portion of Sticky Rice and a sprinkling of chopped peanuts, fold the bread up around the goodies, and enjoy.

Combine the coconut milk, sugar, and salt in a medium saucepan and bring to a gentle boil over medium-high heat. Cook, stirring often, until the sugar dissolves and the mixture is smooth, 1 to 2 minutes. Transfer to a bowl, cool to room temperature, and then cover and chill until very cold. Transfer to the bowl of an ice-cream maker and freeze according to manufacturer's directions. Serve at once, or transfer to an airtight container and freeze for up to 2 weeks.

Makes about 1 1/2 quarts; serves 8 to 10