Recipe

Thai Style Coconut Ice Cream Recipe

	Midgelet / All my dishes 5 months, 1 week ago Description from an International recipe group: This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro, a root vegetable whose star... More Prep:20m Cook:10m Servings:6	Midgelet
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Ingredients

3 1/2 cup coconut milk

1 cup sugar

pinch salt

1/2 cup skim milk

1/4 cup taro or sweet sotato

1/2 Tbsp corn flour

ice water to rapidly cool the mixture

Sticky Rice Ball Topping (Ruam Mid)

red, green and yellow food colouring

9 tablespoons sticky rice flour (3 tablespoons for each colour)

4 1/2 tablespoons rose water (1 1/2 tablespoons for each colour)

1 1/2 cup cold water

Water for boiling

Directions

Prep time does not include chillinmg etc

Chop the taro or sweet potato into large cubes and steam until cooked through.

Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch).

Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan.

Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve.

Warm it to 65 degrees C and keep stirring it. Do not let it boil.

Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid.

Warm the pan a little higher to 80 degrees C for 4 minutes.

Again it must not boil.

This is to cook the flour through, without permitting it to become a thick sauce.

The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water.

Once it is cool enough, put it into the freezer until frozen.

While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals.

These are used as the topping, they have a gummy texture and a rose smell, if you prefer you can use vanilla essence in water for a vanilla smell or other fruit essences.

You can use coconut essence if you really want to emphasize the coconut taste.

The colours need to be made up separately, steps 2 - 4 should be repeated for the red, green and yellow shapes in separate cups.

Drop the red food colorings into a cup and add 1 1/2 tablespoons of rose water.

Add 3 tablespoons of sticky rice flour to the cup and mix to a paste.

Pinch off small amounts of the paste and roll into tiny (corn sized) balls, or small sausages.

Repeat steps 2-4 for yellow and for green food colouring.

Boil water in a saucepan and drop the balls and sausages into the boiling water.

They will swell slightly when cooked, it only takes a couple of minutes.

One cooked, scoop them out with a sieve and drop into the cold water.

Mix a few with the ice-cream just before serving.

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