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Thai Ice-cream with Candied Ginger Topping

Thai Ice-cream with Candied Ginger Topping is a thai recipe made with Ginger, Water, Palm Sugar, Baking Soda, and Lime Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 2 cup
• 1 1/2 cup
• Baking Soda
• Lime Juice
• 2 cup
• 1 cup
• 1 cup
• 1 tsp
• Pinch Salt
• 2 tbsp
• 1/2
• 1

Method (preview)

1. 1

   Slice the ginger into uniform rounds about 1/8" thick, and then roll them until they are half the original thickness.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Reserve the ginger syrup in another sterilized jar, to pour over the ice cream.

7. 7

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

8. 8

   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.

9. 9

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

10. 10

    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.

11. 11

    Add the rosewater if you are using it, and a dash of salt and taste for flavor balance.

12. 12

    Transfer to a mixing bowl and, with a hand beater, whisk to thoroughly to incorporate air.

13. 13

    Pour the mixture into the two hollows in the pineapples and transfer to the ice box, and chill until set.

14. 14

    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.

15. 15

    Fold the fried coconut into the reserved ginger syrup, and pour over the slices of ice cream, decorate with mint and lime leaves.