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