Ice Cream

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

Ingredients

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
method.

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.