Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Coconut Chai Ice Cream
20 minutes to prepare
25 minutes to churn
Freeze overnight
25 minutes to churn
Freeze overnight
Yield: 3 1/4 cups
20 minutes to prepare
25 minutes to churn
Freeze overnight
25 minutes to churn
Freeze overnight
Yield: 3 1/4 cups
This dairy-free chai ice cream is bursting with coconut, ginger and Indian spices. It’s deliciously satisfying and so wonderfully creamy because it’s made with A Taste of Thai Coconut Milk.
Ingredients
- 2-13.5 oz cans Coconut Milk, divided
- 6 chai tea bags* of choice
- 1 tablespoon minced ginger
- 1/2 teaspoon green cardamom pods (about 6), slightly crushed
- 1/4 teaspoon salt
- 1 cup of turbinado sugar (Sugar in The Raw) or granulated
- 6 egg yolks
Directions
- Bring 1 can Andre Prost Coconut Milk to a full boil. Remove from heat and add tea bags, ginger, cardamom and salt. Stir and cover. Let steep for 5 minutes.
- Add sugar and stirring occasionally, simmer for 2-3 minutes to steep some more, and dissolve sugar. Strain hot base through a fine sieve into a medium bowl. Whisk in remaining can of Coconut Milk until smooth.
- Meanwhile, beat egg yolks very well, in a medium bowl. Stirring continuously, add (in a thin stream) one cup of coconut-chai mixture to beaten egg yolks to temper. Whisk tempered egg yolks into coconut-chai mixture and pour into a medium sized sauce pan.
- Cook over a low-medium heat, stirring constantly until mixture is thickened. A wooden spoon or spatula with a point is best for getting into edges of pan. Remove from heat and pour into a bowl. Cover and refrigerate until cold.
- Pour cold Coconut Milk mixture into frozen insert of ice cream maker. Follow instructions for ice cream maker.
In This Recipe
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