Receta A Coconut Milk Custard Ice Cream

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Ingredientes

Cost per recipe $2.20 view details
  • 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

  1. 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%
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