Description
Thai-inspired ice cream with a kick! Creamy peanut butter, toasted coconut, and a hint of chili create a dreamy dessert.
Ingredients
Units
Scale
- 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