Toasted Coconut + Turmeric Ice Cream

Wednesday, Mar 30 2011 Cooking!

Dear Mom & Dad,

I don’t think I’ve taken the opportunity to formally thank you for the Cuisinart Ice Cream maker you gave me for my birthday last year. Thank You. It’s awesome. I’ve used it to make so many yummy coconut-milk ice creams. Plus, it’s very easy to use and economical.

Last month, Jen had me over for Thai night with homemade Khao Soi so I concocted a Toasted Coconut and Turmeric Ice Cream for dessert. It turned out amazing—rich, briny, sweet, tangy and complex. If you’d like, I will make it for you when you come to visit.



  • 2 1/2 c. Canned Coconut Milk (not low-fat)
  • 1/2 c. Water
  • 1/2 tsp. Sea Salt
  • 2 tsp. Turmeric Powder
  • 1/4 – 1/2 t. Ginger Powder (ours is very fragrant/fresh so only 1/4 tsp is needed)
  • 2 Eggs
  • 3/4 c. Sugar
  • 1/2 tsp. Guar Gum
  • 2 Tbsp. Water
  • 1/2 tsp. Vanilla
  • 1/3 c. Sweetened Shredded Coconut

1. In a heavy 2- or 3-quart saucepan, whisk 1 cup coconut milk and 1/2 cup water with salt, turmeric, and ginger. Bring to boil over medium heat, whisking regularly. Remove from heat.

2. Stir the guar gum and sugar together (to break up any gum clumps). In a bowl, whisk sugar mixture with eggs and water till well combined. Continuing to whisk, add 1/4 c. of the hot milk mixture in a thin stream, so as not to curdle the eggs. Then, add this mixture back to the saucepan again, pouring in a thin stream while whisking. Heat slowly over low heat, stirring constantly, until thick enough to coat the back of a spoon (if you have a thermometer, it should reach 175°, about 3-5 mins).

3. Once thickened, remove from heat and immediately pour through fine-mesh sieve to remove any gum lumps or egg threads. Add the remainder of the coconut milk and vanilla to strained mixture.

4. Let cool in fridge, covered, for at least 2 hours, until chilled thoroughly.

5. While the custard is chilling, toast coconut flakes in a skillet over medium heat. Stir continually until golden brown, being careful not to burn. Immediately remove from pan and allow to cool. Pulse in food processor a couple of times (till the size of confetti) or mince by hand with cutting board and chef’s knife. Set aside.

6. Once the custard has cooled completely, freeze in ice cream maker according to manufacturer’s instructions (mine takes 35 minutes). During the final minutes of churning, add the toasted coconut bits reserving 2 Tbsp to sprinkle as garnish.

Serve and enjoy. Yum.

  1. I also made a raw(ish)/vegan version of this ice cream for a dinner party and it turned out well. Substitutions as follows:
    Instead of eggs, use 1/4 c. canned coconut milk + 1/4 c. water. Increase guar gum to 3/4 tsp.
    For sugar, substitute 1/2 cup agave syrup.

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