Coconut-Palm Sugar Ice Cream

Name: Coconut-Palm Sugar Ice Cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 2
Cuisine: Global
Ingredients: 2 pandan leaves, tied into a knot (optional); 2 servings Dessicated coconut shavings for garnish, optional; 1 Tbsp cornstarch; 6 larges egg yolks; 237 milliliters full-fat coconut milk; 355 milliliters heavy whipping cream; 79 milliliters light or dark brown sugar, packed; 237 milliliters ounces (about palm sugar; 1 teaspoons salt

One serving contains 1463 calories, 15g of protein, and 108g of fat. If $3.56 per serving falls in your budget, Coconut-Palm Sugar Ice Cream might be an amazing gluten free and vegetarian recipe to try. This recipe serves 2. Summer will be even more special with this recipe. If you have pandan leaves, salt, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

In a medium mixing bowl, whisk together egg yolks, salt, and cornstarch until smooth; set side.

Ingredients you will need

Corn Starch

Egg Yolk

Salt

Equipment you will use

Mixing Bowl

Whisk

Heat coconut milk, heavy cream, palm sugar, brown sugar, and pandan leaves in heavy-bottomed 2-quart saucepan over medium heat stirring constantly until palm sugar is completely dissolved (about 10 minutes—mixture should not come to a boil).

Ingredients you will need

Coconut Milk

Brown Sugar

Heavy Cream

Palm Sugar

Equipment you will use

Sauce Pan

Remove and discard the pandan leaves and remove pot from heat.

Equipment you will use

Pot

Slowly pour 1/2 of the cream mixture into the egg yolk mixture, whisking constantly. Once the two are well mixed, pour the egg yolk-cream mixture back into the cream pot and whisk to combine. Set the pot over low heat and cook, stirring constantly until it is thick enough to coat the back of a spoon and a line drawn through it with a finger stays clear, 5 to 7 minutes.

Ingredients you will need

Egg Yolk

Cream

Equipment you will use

Whisk

Pot

Remove the pot from heat and let the custard cool completely to room temperature. (To cool faster, transfer custard to a medium bowl set in a large bowl filled with ice)

Ingredients you will need

Custard