Malaysian Coconut Ice Cream
This ice cream is delectable and very easy to make in an ice-cream maker, especially if you use the type with a bowl that is placed in the freezer to chill before the ice-cream mixture is added. The ice cream is then churned by a motorized lid with a paddle.
Ingredients
- 400ml / 14fl oz can coconut milk
- 400ml / 14fl oz can condensed milk
- 2.5ml / ½ tsp salt
For the gula melaka sauce:
- 150g / 5oz / ¾ cup palm sugar or muscovado sugar
- 150ml / ¼ pint / ⅔ cup water
- 1cm / ½in slice fresh root ginger, bruised
- 1 pandan leaf (if available)
- coconut shells (optional) and thinly pared strips of coconut, to serve
Preparation
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- Chill the cans of coconut and condensed milk very thoroughly. In a bowl, mix the coconut milk with the condensed milk. Gently whisk together with the salt.
- Pour the mixture into the frozen freezer bowl of an ice-cream maker (or follow the appliance instructions) and churn till the mixture has thickened. (This will take 30-40 minutes.)
- Transfer the mixture to a lidded plastic tub, cover and freeze until the consistency is right for scooping. If you do not have an ice-cream maker, pour the mixture into a shallow container and freeze on the coldest setting.
- When ice crystals form around the sides of the ice cream, beat the mixture, then return it to the freezer. Do this at least twice. The more you do it, the creamier the mixture will be.
- Make the sauce. Mix the sugar, measured water and ginger in a saucepan. Stir over medium heat until the sugar has dissolved, then bring the liquid to the boil. Add the pandan leaf, if using, tying it into a knot so that it can easily be removed with the ginger before serving. Lower the heat and simmer for 3-4 minutes. Set aside till required.
- Serve the ice cream in coconut shells or in a bowl. Sprinkle with the strips of coconut and serve with the gula melaka sauce which can be hot, warm or cold.
COOK'S TIP
Coconut milk takes longer to freeze than double cream, so allow plenty of time for the process.
Serves 6.