Thai Coconut Ice Cream

Thai ice cream is made from coconut milk, and as such is a totally  non-dairy (ie vegetarian) product.

Ingredients:

• 2 cups coconut milk 

• 1 cup water 

• 4 eggs

• 1 teaspoon of vanilla or rosewater (optional)

• pinch of salt

• 2 tablespoons of shredded coconut (see below)

• sprigs of mint for garnish

Method:

1. Stir fry the coconut until golden (optionally use a few pieces of fresh  corn... Thais often flavor ice cream with things considered unusual to  western tastes).

2. Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. DO NOT ALLOW TO BOIL.

3. In a bowl beat two eggs, plus two yolks, then add the other ingredients,  and whisk gently.

4. 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.

5. 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.

6. Remove to a food processor and beat slowly until smooth (this incorporates some sir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.