This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.
- 800 ml Coconut Milk
- 200 gms Sugar
- 5 gms Salt
- 100 ml Skimmed Milk
- 75 gms Taro or Sweet Potato
- 5 gms Corn Flour
- Ice-water To Rapidly Cool the Mixture
- 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.
The recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai.