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
Ingredients
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400 milliliters
coconut milk
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1/2 cup
whole milk
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2 tablespoons
minced fresh ginger
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4
egg yolks
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1/3 cup
sugar
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1/2 cup
heavy cream
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2 tablespoons
rum
Directions
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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.
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In a large heatproof bowl, whisk together the egg yolks and sugar until pale yellow.
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Add 1/2 of the coconut milk mixture to the eggs, whisking constantly, and whisk until well-combined.
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Place the bowl with the egg mixture over a double boiler and slowly add the remaining coconut milk mixture, whisking constantly.
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Cook until the custard thickens and coats the back of a spoon, stirring often.
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Once the custard thickens, remove from the heat and let cool in the refrigerator (or in an ice bath) until chilled.
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Once chilled, strain the mixture over a sieve to get rid of the ginger, then whisk in the cream and rum.
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Pour into an ice cream maker and process according to the instructions. Once churned, freeze.
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