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Thai Coconut Ice Cream
With a Candied Ginger Topping

Candied Ginger - Coconut Ice Cream

Preparation of the candied ginger

CLICK for BIG Image - candied ginger

 Ingredients:
1 cup of sliced ginger
2 cups of water
one and half cups palm sugar
baking soda (sodium bicarbonate)
lime juice

Method
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.

1. Slice the ginger into uniform rounds about an eighth of an inch thick, and then roll them until they are half the original thickness.
2. Dust the ginger lightly with the baking soda, and leave to stand for about 10 minutes.
3. Remove the baking soda by vigorously brushing with a stiff bristled brush to produce a slightly matte texture to the surface
4. Immerse in lime juice for an hour.
This has the effect of heightening the flavour, and also giving the ginger a delicate pink colour
5. 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. 6. Reduce the heat to very low
7. Add the ginger slices and simmer, very gently, for 10 minutes,
8. Turn off the stove and allow the ginger to cool naturally.
9. 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)
10. Put it in a sterile preserving jar.

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.

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Coconut Ice Cream in Pineapple

Thai Coconut Ice Cream

 Ingredients.
2 cups coconut milk
1 cup water
1 cup corn kernels, pureed
1 teaspoon of vanilla or rosewater (optional)
pinch of salt
2 tablespoons of shredded coconut (see below)
1/2 to 1 cup of sugar.

You will also need 1 pineapple

Method
1. In a dry wok or skillet, over medium heat, toast the coconut 'meat' until golden brown, and set aside to cool.
2. Split the pineapple in half lengthwise, remove the outer skin layer, and scoop out the woody heart of the fruit
3. Place the two halves in the refrigerator to cool.
4. Combine the coconut milk and water,
5. warm it
6. stir in the sugar, and stir until dissolved.
7. In a blender, puree the corn kernels (or use a can of creamed corn)
8. Stir it into the coconut milk, combining thoroughly.
9. Add the rosewater if you are using it, and a dash of salt and taste for flavour balance.
10. Transfer to a mixing bowl and, with a hand beater, whisk to thoroughly to incorporate air.
11. Pour the mixture into the two hollows in the pineapples and transfer to the freezer, and chill until set.

Any extra ice cream can be cooled in ramekin dishes or similar.

Serving
Slice the pineapples into horizontal slices, 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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