33min 4 ppl
I-Tim Kati (Thai Coconut Ice Cream)
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 5 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 4g
Carbs 30g
Fats 21g
About this dish
A rich coconut milk base is thickened on the stove, then frozen and hand-whisked until smooth and scoopable, finished with crushed roasted peanuts.
Allergy Info
Peanuts
Diet Info
Vegan
Ingredients
Tins & Jars
- Coconut Milkfull-fat400 ml
- Coconut cream200 ml
Dried Goods
- Caster sugar100 g
- Cornflourmixed with a little water to a slurry, for stabilising15 g
- Roasted peanutscrushed, to serve30 g
Spices & Seasonings
- Fine sea salt1 pinch
Utensils
- Saucepan
- Mixing bowl
- Chopping board
Method
1
Warm the coconut milk, coconut cream, sugar and salt together in a saucepan over medium heat, stirring until the sugar dissolves.
Approx. 6 minutes
2
Stir in the cornflour slurry and cook for 3 minutes, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
Approx. 5 minutes
3
Pour the mixture into a shallow, freezer-proof container and leave to cool completely.
Approx. 8 minutes
4
Freeze for at least 4 hours, whisking vigorously every 45 minutes for the first 2 hours to break up ice crystals and keep the texture smooth.
Approx. 12 minutes
5
Scoop into bowls and scatter with the crushed roasted peanuts to serve.
Approx. 4 minutes
