Thai Ice Cream
2 cups coconut milk (or coconut cream)
1 cup water
1 teaspoon vanilla extract or rosewater
Pinch of salt
2 tablespoons shredded coconut
Sprigs of mint for garnish
Stir fry the coconut until golden.
Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.
In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.
Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.
Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.
Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.