Coconut-Palm Sugar Ice Cream Recipe
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Category
Ice Cream and Frozen Treats
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Cusine
American
What do you need?
How to make?
Ingredients
6 large egg yolks
1 tablespoon cornstarch
1/2 teaspoon salt
1 cup full-fat coconut milk
1 1/2 cups heavy whipping cream
2 pandan leaves, tied into a knot
8 ounces palm sugar
1/3 cup light or dark brown sugar, packed
Dessicated coconut shavings for garnish, optional
Directions
In a medium mixing bowl, whisk together egg yolks, salt, and cornstarch until smooth; set side. 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 . Remove and discard the pandan leaves and remove pot from heat. 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. Remove the pot from heat and let the custard cool completely to room temperature. Churn the custard in an electric ice cream maker following the manufacturer's instructions. Freeze until desired texture is reached. Serve the ice cream with dessicated coconut shavings on top, if desired.