Thai Sticky Rice Ice Cream |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is still a very experimental work in progress! When going out for Thai I love the sticky rice with coconut milk and the fresh mango on the side. So why not give it a twist and make it a sweet and cool summer dessert. Ingredients:
1 cup whole milk |
2 cups heavy cream |
3/4 cup granulated sugar |
1 teaspoon vanilla extract |
3/4 cup mango puree |
1/4 cup coconut milk |
Directions:
1. Make sure the whole milk, coconut milk, and heavy cream are well chilled.
2. In a large bowl combine the whole milk, coconut milk, and heavy cream.
3. Add the vanilla extract.
4. Stir in the granulated sugar until it is dissolved.
5. Then, stir in the mango puree until well blended.
6. Pour everything into your ice cream maker (I use a Cuisinart) and mix for at least 30-45 minutes.
7. Once ice cream resembles soft serve pour it into a freezer safe container. I can't help but sample what I made but it always taste better the next day after it has been in the freezer over night.
8. It may not be the most decadent ice cream like you get at Ben and Jerry's but making a frozen custard is just not quick enough for me. This recipe can take as little as hour while a custard based recipe can take three times that, waiting for the custard to cool.
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