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Bangkok peanut ice cream

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★★★★★

5 from 1 reviews

A vegan version of Bangkok Peanut, by Jeni’s Splendid Ice Creams. I topped it with fresh cilantro when serving, which adds a considerable bite — if you hate cilantro, or if you find it flavorful enough on its own, of course feel free to omit it.

Ingredients

Scale
  • 3 1/4 cups (28 oz, or two 14-oz cans) full fat coconut milk
  • 1 tbsp plus 2 tsp cornstarch
  • 1/2 tsp fine sea salt
  • 2/3 cup sugar
  • 2 tbsp light corn syrup
  • 2 tbsp honey (or, to make it vegan, agave nectar, maple syrup, or more corn syrup)
  • 1/2 cup natural peanut butter (if using regular, decrease sugar to 1/2 cup)
  • 1/3 cup unsweetened shredded coconut, toasted
  • 1/8 tsp cayenne pepper (more if you like it hot)
  • 1 tbsp vodka, whiskey or bourbon (optional)
  • for topping (optional):
  • chopped peanuts
  • cilantro
  • crushed red pepper
  • extra toasted coconut

Instructions

  1. In a small bowl, whisk together 1/4 cup of the coconut liquid with the cornstarch. Set aside.
  2. In a cast-iron pan, toast the coconut shreds over medium-low heat for several minutes or until shreds begin to turn light brown, taking care not to burn. Remove from pan and set aside.
  3. Prepare a large ice bath. (Optionally, you can skip the ice bath and simply chill the ice cream mixture for longer; see Step 7 below.)
  4. Combine the rest of the coconut milk, salt, sugar, corn syrup, and honey in a saucepan over medium high heat and bring to a rolling boil. Cook, stirring continuously, for about 4 minutes.
  5. Remove from the heat and add the cornstarch mixture. Return to medium high heat and continue to simmer for about one minute, until slightly thickened.
  6. Remove from heat. Place the peanut butter in a small bowl and slowly whisk a small portion of the hot milk mixture into the peanut butter, until smooth. Add the peanut butter mixture back into the rest of the hot milk mixture, whisking continuously, until incorporated. Finally, add the cayenne pepper and toasted shredded coconut.
  7. Pour the ice cream mixture into a gallon Ziploc or a large jar. Add the vodka (or whatever alcohol you’re using, if using) then stir, seal and place into ice bath until chilled. Alternatively, skip the ice bath and chill the mixture for several hours or overnight.
  8. When ready, churn according to your ice cream maker’s instructions. Pack the ice cream into a freezer safe tin, then store in freezer until firm, at least three hours. Serve! I topped it with extra toasted coconut, peanuts, fresh cilantro, and extra red pepper.

Find it online: https://tworedbowls.com/2014/09/17/bangkok-peanut-ice-cream/