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Ingredientes
- 2 c. coconut lowfat milk (or possibly coconut cream as a richer alternative)
- 1 c. water
- 4 x Large eggs
- 1 tsp of vanilla or possibly rosewater (optional) healthy pinch of salt
- 2 Tbsp. of shredded coconut (see below) sprigs of mint for garnish
Direcciones
- Stir fry the coconut till golden brown (optionally use a few pcs of fresh corn...Thais often flavor ice cream with things considered unusual to western tastes). Heat the coconut lowfat milk and water over medium heat, stirring continuously for a couple of min. Don't allow to boil. In a bowl beat two Large eggs, plus two yolks, then add in the other ingredients, and whisk gently. Transfer the mix to a double boiler over gently boiling water, and slowly blend in the warm coconut lowfat milk, stirring till the mix thickens to create a continuous slightly sticky coat on the back of a spoon lifted from the mix. Remove from the heat and allow to cold, then transfer to a metal ice cream tray or possibly similar container and place in the coldest part of the freezer for one hour. Remove to a food processor and beat slowly till smooth (this incorporates some stir into the mix and prevents itbecoming too hard), then return to the freezer and complete the freezing process.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 526g | |
| Calories 607 | |
| Calories from Fat 424 | 70% |
| Total Fat 49.2g | 62% |
| Saturated Fat 32.37g | 129% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 304mg | 13% |
| Potassium 585mg | 17% |
| Total Carbs 15.51g | 4% |
| Dietary Fiber 8.0g | 27% |
| Sugars 7.56g | 5% |
| Protein 27.74g | 44% |
