If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This recipe, which comes from the Thai Kitchen coconut milk can, showcases the creaminess of coconut in a just-sweet-enough, custardy ice cream with a serious hit of fresh ginger. Adding a little rum before churning makes this taste like the best tropical cocktail you can image. —Posie (Harwood) Brien
Makes: 1 quart
milliliters coconut milk
cup whole milk
tablespoons minced fresh ginger
cup heavy cream
- Combine the coconut milk, whole milk, and minced ginger in a saucepan and bring to a simmer over medium heat. Once it simmers, remove it from the heat and let sit until it cools slightly.
- In a large heatproof bowl, whisk together the egg yolks and sugar until pale yellow.
- Add 1/2 of the coconut milk mixture to the eggs, whisking constantly, and whisk until well-combined.
- Place the bowl with the egg mixture over a double boiler and slowly add the remaining coconut milk mixture, whisking constantly.
- Cook until the custard thickens and coats the back of a spoon, stirring often.
- Once the custard thickens, remove from the heat and let cool in the refrigerator (or in an ice bath) until chilled.
- Once chilled, strain the mixture over a sieve to get rid of the ginger, then whisk in the cream and rum.
- Pour into an ice cream maker and process according to the instructions. Once churned, freeze.
- This recipe is a Community Pick!