Coconut ice cream

Coconut ice cream

Kem dua

By
From
Real Vietnamese Cooking
Makes
1 litre
Photographer
Michael Fountoulakis

If you don't have an ice-cream maker, you can follow the method for the Coffee yoghurt ice cream recipe. However, please note that non-churned ice creams need to be eaten within 24 hours.

Ingredients

Quantity Ingredient
6 egg yolks
125ml condensed milk
250ml milk
250ml pouring cream
250ml coconut cream

Method

  1. Whisk together the egg yolks and condensed milk.
  2. Gently heat the milk, cream and coconut cream in a small saucepan over low heat. Whisk in the egg yolk mixture and stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. This will take about 8-10 minutes.
  3. Immediately remove from the heat and pour into a chilled bowl. Leave to cool.
  4. When cool, transfer to an ice-cream maker and follow the manufacture's instructions for making ice cream.
  5. You can keep the ice cream in the freezer for up to 1 week - if you don't eat it all first!
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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