Ice Cream

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

2 cups cocnut 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

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). 

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 sir into the mixture and prevents it becoming too 
hard), then return to the freezer and complete the freezing process.
Special thanks to - Muoi Khuntilanont.