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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a pan with a little oil stir fry the shredded coconut and corn kernels. | 2. Once golden brown drain off any excess oil and add the coconut milk, heat for a couple of minutes, do NOT bring to boil. | 3. In another bowl beat 4 eggs and an additional 4 yolks, and then the other ingredients, whisking gently until mixed. | 4. Transfer the milk mixture to a double boiler then slowly mix in the egg mixture. | 5. The mixture will thicken and become sticky. Once sticky remove from the heat and transfer to a ice cream tray and put in the freezer for an hour. | 6. Once lightly frozen, break up and beat in a food processor, this adds some air to the mixture and makes it light and fluffy. | 7. Return to the freezer and once frozen is ready to eat. This ice cream is delicious with fresh fruit like berries papaw or pineapple. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut milk	2	cups		1104.0	26.592	10.992	114.432
water	2	cups		0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
egg yolk	4			218.96	2.4412	10.7848	18.0472
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
salt	1	pinch		-	-	-	-
coconut	4	tablespoons	shredded	70.8	3.0460000000000003	0.6659999999999999	6.6979999999999995
corn kernel	4	tablespoons		46.1775	9.1192	1.2761	0.5006
mint leaf	4			-	-	-	-
vegetable oil	1/2	teaspoon		19.5387	0.0	0.0	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.