Coconut Ginger Ice Cream |
X You may need to Reload the page to make it work correctly.

Coconut Ginger Ice Cream


Courtesy of Thai Kitchen



  • 1 can (400 ml.) Thai Kitchen® Coconut Milk
  • ½ cup (125 ml.) whole milk
  • 2 Tbsp. (30 ml.) minced ginger
  • 4 large egg yolks
  • ⅓ cup (80 ml.) superfine sugar
  • ½ cup (125 ml.) heavy cream
  • 2 Tbsp. (30 ml.) dark rum


  1. Bring coconut milk, milk and ginger to simmer in medium saucepan. Remove from heat. Cool slightly.
  2. Beat egg yolks and sugar in medium heatproof bowl with wire whisk until fine yellow ribbons form. Gradually add ½ cup of the coconut milk mixture, whisking until well blended.
  3. Place bowl over a double boiler. Whisk in remaining coconut milk mixture. Cook until mixture thickly coats the back of a wooden spoon, stirring constantly. Remove from heat.
  4. Cool completely in refrigerator or place bowl over an ice bath. When cool, strain through a fine sieve. Stir in cream and rum until well blended.
  5. Pour into an ice cream maker. Freeze according to manufacturer's directions.

<< Back to Recipes


Advertise with us

  • Gluten Detective
  • Better bread. Better you. Schar's gluten-free bread.
  • Cravings Fulfilled Gluten-Free
  • Gluten-Free Resource Directory
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.