Thai Style Coconut Ice Cream Recipe

How to make it

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• 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.