Thai cuisine · Desserts & Sweets

I-Tim Kati

Creamy coconut milk ice cream without cream, served with sticky rice, jackfruit and toasted peanuts.

Ingredients · for 6 servings

• 800 ml coconut milk
• 150 g palm sugar
• 2 tbsp cornstarch
• 2 pandan leaves
• 1/2 tsp salt
• 100 g cooked sticky rice
• 50 g peanuts
• 150 g jarred jackfruit
• 100 g jarred palm seeds (or lychees)

Instructions

1. Place a shallow metal container in the freezer and toast the peanuts in a dry pan for 4–5 min. until golden brown, then chop roughly.
2. Warm 600 ml coconut milk with the palm sugar, salt and pandan leaves until the sugar has dissolved – do not boil, or the milk will curdle.
3. Stir the cornstarch smoothly into the remaining cold coconut milk, stir in and thicken gently while stirring for 2 min. until the mixture is lightly creamy; remove the pandan leaves.
4. Let the mixture cool completely and churn in an ice cream maker for 25–30 min.; without a machine, pour into the chilled container and freeze for 4–5 hrs., stirring vigorously every half hour.
5. Drain the jackfruit and palm seeds and cut into bite-sized strips.
6. Portion the ice cream into bowls, arrange the sticky rice, jackfruit and palm seeds alongside and sprinkle everything with the toasted peanuts.