I-tim kati

I-tim kati

Coconut ice cream

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

The taste of this ice cream whisks me back in time to a memorable evening at the Oriental Hotel in Bangkok. Served fresh from the churn at the end of a lavish meal, its icy coldness was much appreciated by guests at the festive celebrations of the Loy Krathong festival.

Ingredients

Quantity Ingredient
2 teaspoons powdered gelatine
55g sugar
1/4 teaspoon salt
500ml coconut milk
200ml tinned condensed milk
20g shredded coconut, lightly toasted, (optional)

Method

  1. Sprinkle the gelatine over 60 ml water in a heatproof bowl and leave for 15 minutes to soften.
  2. Put 125 ml water into a large saucepan with the sugar and salt and bring to the boil, stirring until the sugar has dissolved. Stir the gelatine mixture into the hot syrup until completely dissolved.
  3. Put the coconut milk into a large bowl and add the gelatine syrup and the condensed milk, whisking lightly until well combined. Transfer to an ice cream machine and churn according to instructions. Transfer into a freezer container and freeze until required.
  4. If no churn is available, partly freeze in a freezer container until it is a slushy consistency then break up the ice crystals by blending with a hand mixer or stick blender before freezing it again.
  5. Remove from the freezer and refrigerate for 5 minutes to soften before serving. Garnish with the toasted shredded coconut, if desired.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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