Thai Ice Cream with
Candied Ginger Topping
This I suppose is what everybody wants when most of the web is situated in lands
where winter is starting, and there is probably snow on the ground... Still I had
to wear winter clothing the morning - the temperature was down to 24 degrees C (75
degrees F) when I left for work and my teeth were positively chattering.
In order to get the correct effect in the ginger it is 'distressed' a
little first. We do this by rolling it through a heavy roller designed to tenderize
dried squid. However you should be able to get a similar effect with a pasta roller
or even a rolling pin. The slices should be of uniform thickness so I suggest a
sharp kitchen slicer rather than a hand held knife.
For restaurant presentation the slices of ginger are cut to uniform pretty shapes
using small confectioners' biscuit cutters, or the type used to cut out cake decorations.
- 1 cup sliced ginger
- 2 cups water
- 1 1/2
cups palm sugar
- Baking soda (sodium bicarbonate)
- Lime juice
- 2 cups coconut milk
- 1 cup water
- 1 cup corn
- 1 teaspoon vanilla extract or rosewater (optional)
- Pinch of
- 2 tablespoons shredded coconut (see below)
- 1/2 to 1 cup granulated sugar
- 1 pineapple
- Candied Ginger: If you are using tender young ginger you may leave the skin
on. Older ginger should be peeled. This may be easier after it has been sliced.
- Slice the ginger into uniform roundels about an eighth of an inch thick,
and then roll them until they are half the original thickness.
- Dust the ginger
lightly with the baking soda, and leave to stand for about 10 minutes.
- Remove the baking soda by vigorously brushing with a stiff bristled brush
to produce a slightly matte texture to the surface, and then immerse in lime
juice for an hour. This has the effect of heightening the flavor, and also giving
the ginger a delicate pink color.
- Bring the water to a boil, and stirring continuously add the sugar a little
at a time until all is dissolved and forms a sticky, syrupy consistency. If
necessary add a touch more water to ensure all the sugar is dissolved. Reduce
the heat to very low and add the ginger slices and simmer, very gently, for
10 minutes, then turn off the stove and allow the ginger to cool naturally.
- Remove the ginger from the liquid and drain it (you don't have to be overly
enthusiastic about this, but it shouldn't be too wet either), and put it
in a sterile preserving jar, and keep in the refrigerator for at least a week
- Reserve the ginger syrup in another sterilized jar, to pour over
the ice cream.
- Ice Cream: Ice cream is clearly not "authentically Thai" in the
sense that it has been served for hundreds of years (Thailand is a tropical
country and without modern refrigerators it is very difficult to make ice cream),
but it is now widely available and very popular. However two things are uniquely
Thai: firstly it isn't made with animal milk, but with coconut milk, and
secondly it is not usually flavored with fruit, but rather with savories such
as corn, sweet potato, or herbs.
- Ice Cream: In a dry wok or skillet, over medium heat, toast the coconut 'meat'
until golden brown, and set aside to cool.
- Split the coconut (pineapple, actually - see note) in half lengthwise, and
scoop out the woody heart of the fruit and then place the two halves in the
refrigerator to cool.
- Combine the coconut milk and water, and warm it, then stir in the sugar,
and stir until dissolved.
- In a liquidizer/blender, puree the corn kernels (or use a can of creamed
corn), and then stir it into the coconut milk, combining thoroughly. Add the
rosewater if you are using it, and a dash of salt and taste for flavor balance.
Transfer to a mixing bowl and, with a hand beater, whisk to thoroughly to incorporate
air. Pour the mixture into the two hollows in the pineapples and transfer to
the ice box, and chill until set. Any extra ice cream can be cooled in ramekin
dishes or similar.
- Serving: Slice the pineapple into horizontal slices, and serve to the
diners with any excess ice-cream also shared out, decorating each slice with
pieces of candied ginger. Fold the fried coconut into the reserved ginger
syrup, and pour over the slices of ice cream, decorate with mint and lime
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 5:16 pm.
Colonel Ian F. Khuntilanont-Philpott
Special thanks to Muoi Khuntilanont.