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Thai peanut sauce transforms into a spicy, cool dessert. With coconut, chili peppers, and peanut butter, this ice cream will wow the taste buds.
By Sarah Platanitis
Thai peanut sauce is a favorite here in the kitchen. I’ve always wondered what it would taste like as an ice cream…what’s more delicious than peanut butter, coconut and spicy chili peppers? Since custard ice cream is made with egg yolks, it was a no brainer to use Safest Choice Eggs that have exceptional farm-fresh flavor and are trusted by tops chefs in their signature recipes.
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An EGG For Every Occasion – Spicy Peanut and Toasted Coconut Ice Cream
- Total Time: 38 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Thai-inspired ice cream with a kick! Creamy peanut butter, toasted coconut, and a hint of chili create a dreamy dessert.
Ingredients
- 4 Safest Choice Eggs yolks
- 1/2 cups (118 ml) sugar
- 1 cups (237 ml) whole milk
- 1 cups (237 ml) heavy cream
- 1 cups (237 ml) peanut butter
- 1/2 cups (118 ml) toasted coconut
- 1/4 cayenne pepper
Instructions
- Whisk together eggs and sugar in a 4-quart tempered-glass container. Set aside.
- Bring milk to a simmer in a non-reactive saucepan over medium heat, or until the edges start to bubble.
- Slowly add hot milk to the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and heat over low, stirring constantly for 8-10 minutes until it reaches 165-180°F (74-82°C).
- Pour the custard mixture into a coverable container and chill completely for a few hours in the refrigerator.
- Preheat oven to 350°F (177°C).
- Spread ½ cup of coconut flakes on a small cookie sheet and bake, stirring occasionally, until they begin to brown (about 10 minutes).
- Once the custard mixture is cool, whisk in 1 cup heavy cream, 1 cup peanut butter, ½ cup toasted coconut flakes, and ¼ teaspoon cayenne pepper.
- If using an ice cream maker, pour and freeze the mixture according to the manufacturer’s instructions.
- If not using an ice cream maker, pour the mixture into a deep-sided, freezer-safe container and stir every 45 minutes for the next five hours.
Notes
- For a smoother ice cream, strain the custard through a fine-mesh sieve after it has cooled completely.
- Adjust the amount of cayenne pepper to your preferred spice level; start with less and add more to taste.
- For a richer flavor, use roasted unsalted peanuts to make your own peanut butter.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 40
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 100
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Frequently Asked Questions
What role does the egg play in a peanut and coconut ice cream base?
Eggs, usually yolks, are used to create a custard base that churns into a rich, creamy ice cream. The fat in the yolks helps the finished ice cream stay scoopable and smooth straight from the freezer.
How do I toast the coconut without burning it?
Spread shredded coconut in a single layer on a dry baking sheet and bake at around 325°F (160°C) for 5 to 8 minutes, stirring once halfway through. It goes from pale to burnt faster than expected, so watch it closely.
Can I make this ice cream without an ice cream machine?
Yes. Pour the churned base into a shallow container, freeze for 45 minutes, then stir vigorously with a fork or hand mixer. Repeat every 30 to 45 minutes for 3 to 4 hours until it reaches a creamy consistency.
