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Print this Recipe    Coconut Icecream

Thai Ice-cream with Candied Ginger Topping

1 cup sliced ginger
2 cups water
1 1/2 cups palm sugar
baking soda
lime juice

2 cups coconut milk
1 cup water
1 cup corn kernels, pureed
1 teaspoon vanilla or rosewater (optional)
pinch salt
2 tablespoons shredded coconut
1/2 1 cup sugar
1 pineapple

If you are using tender young ginger you may leave the skin on.
Older ginger should be peeled. This may be easier after it has been
sliced.

Slice the ginger into uniform rounds about 1/8" thick, and then
roll them until they are half the original thickness. Dust the
ginger lightly with the baking soda, and leave to stand for about
10 minutes.

Remove the baking soda by vigorously brushing with a stiff bristled
brush to produce a slightly matte texture to the surface, and then
immerse in lime juice for an hour. This has the effect of heightening
the flavor, and also giving the ginger a delicate pink color.

Bring the water to a boil, and stirring continuously add the sugar
a little at a time until all is dissolved and forms a sticky, syrupy
consistency. If necessary add a touch more water to ensure all the
sugar is dissolved. Reduce the heat to very low and add the ginger
slices and simmer, very gently, for 10 minutes, then turn off the
stove and allow the ginger to cool naturally. Remove the ginger
from the liquid and drain it (you don't have to be overly enthusiastic
about this, but it shouldn't be too wet either), and put it in a
sterile preserving jar, and keep in the refrigerator for at least
a week before use. Reserve the ginger syrup in another sterilized
jar, to pour over the ice cream.

In a dry wok or skillet, over medium heat, toast the coconut meat
until golden brown, and set aside to cool.

Split the coconut in half lengthwise, and scoop out the woody heart
of the fruit and then place the two halves in the refrigerator to
cool.

Combine the coconut milk and water, and warm it, then stir in the
sugar, and stir until dissolved.

In a liquidiser/blender, puree the corn kernels (or use a can of
creamed corn), and then stir it into the coconut milk, combining
thoroughly. Add the rosewater if you are using it, and a dash of
salt and taste for flavor balance. Transfer to a mixing bowl and,
with a hand beater, whisk to thoroughly to incorporate air. Pour
the mixture into the two hollows in the pineapples and transfer to
the ice box, and chill until set. Any extra ice cream can be cooled
in ramekin dishes or similar.

Slice the coconuts into horizontal slices, and serve to the diners
with any excess ice-cream also shared out, decorating each slice
with pieces of candied ginger. Fold the fried coconut into the
reserved ginger syrup, and pour over the slices of ice cream,
decorate with mint and lime leaves.

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