Recipe - Thai Ice Cream

2 cup Coconut milk
1 cup Water
4 Eggs
1 teaspoon Vanilla; or rosewater (opt.)
1 pn Salt
2 tablespoon Coconut; shredded
1 Sprig mint; for garnish

Stir fry the coconut until golden (optionally use a few pieces of fresh
corn... Thais often flavor ice cream with things considered unusual to
western tastes).
Heat the coconut milk and water over medium heat, stirring continuously
for a couple of minutes. DO NOT ALLOW TO BOIL.
In a bowl beat two eggs, plus two yolks, then add the other ingredients,
and whisk gently.
Transfer the mixture to a double boiler over gently boiling water, and
slowly blend in the hot coconut milk, stirring until the mixture thickens
to form a continuous slightly sticky coat on the back of a spoon lifted
from the mixture.
Remove from the heat and allow to cool, then transfer to a metal ice
cream tray or similar container and place in the coldest part of the
freezer for one hour.
Remove to a food processor and beat slowly until smooth (this
incorporates some sir into the mixture and prevents it becoming too hard),
then return to the freezer and complete the freezing process.
Recipe By : Muoi Khuntilanont

Posted to MCRecipe Digest V1 #303

Date: Fri, 15 Nov 1996 08:28:37 0600

From: "Never Tell" madsky@ix.netcom.com

NOTES : Thai ice cream is made from coconut milk, and as such is a totally
nondairy (ie vegetarian) product.