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Thai Ice Cream



  • 2 cups coconut milk (or coconut cream)
  • 1 cup water
  • 4 eggs
  • 1 teaspoon vanilla extract or rosewater
  • Pinch of salt
  • 2 tablespoons shredded coconut
  • Sprigs of mint for garnish


  1. Stir fry the coconut until golden.
  2. Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.
  3. In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.
  4. 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.
  5. 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.
  6. Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.

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