Appon's Thai Food Recipes

Ice Cream Recipes - Thai Recipes

Mango Ice Cream ( Ice Tim Mamuang )


A sweet ice cream made from Thai mangos, normally for Thai ice cream we don't use cream, we use coconut milk and starch. However this is a more conventional cream-based ice cream made with whipped double cream and puréed mango.

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Papaya Ice Cream ( I Tim Maragor )


Papaya ice cream, freshly made. On the farm we don't make ice cream as often as I do when I'm in Bangkok. We don't have a freezer (or fridge!), food is normally farm fresh, picked or butchered the same day. To make ice cream without a freezer requires a lot of ice and salt, the ice man delivers huge blocks of ice. We break up the blocks, add salt and that makes our freezing mixture. The ice melts, and draws the heat from the surroundings as it melts. You take a metal bowl and stir the ice cream with the bowl sitting in the freezing mixture and it freezes the ice cream.

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Kiwi Yoghurt Ice Cream ( I Tim Kiwi Yoghurt )


A firm favorite during the hot season in Thailand (around April when we have Songkran, a festival when we throw water at each other). This ice cream is a mixture of frozen cream and yoghurt for a creamier taste.

30 gms Kiwi Fruit
100 ml Yoghurt
100 ml Whipping Cream
50 ml Sugar
1 Tablespoon Lime Juice
2 Eggs Yolk

1. Clean and peel the kiwi, it's better to remove the bulk of the seeds and just keep the pulp, since the seeds make it bitter.
2. Blend with the yoghurt and lime juice and set aside.
3. Whisk the egg yolks and sugar together until creaming.
4. Add the whipping cream, and which until mixed.
5. Heat the egg cream mixture in a bain marie, stirring all the time. You want to bring it to just short of boiling, enough to cook the egg, but not enough to separate the mixture.
6. Leave to cool, then mix in the yoghurt mixture.
7. Place in the freezer for 1 hour, then remove it, whisk it again to break up ice crystals, and put it back in the freezer.

Mocha Ice Cream ( I Tim Kafare Coco )


I love coffee and I love ice creams and this recipe is the best of both put together. Actually it has cocoa in it too, making it more like Mocha blend. This has the added advantage of making the ice cream difficult to set, making it smoother and softer.

2 Tablespoons Cocoa
2 Teaspoons Instant Coffee Powder
150 gms Sugar
250 ml Double Cream
200 ml Evaporated Milk
1 Egg Yolk

1. Whisk the milk, egg yolk and sugar for 5 minutes and set aside.
2. Whisk the cream until it become firm, let it cool in the fridge.
3. In a saucepan, gently warm it to cook through the egg, it is important not to lot the mixture boil or the egg will scramble.
4. Add the cocoa and coffee and stir to dissolve.
5. Let it cool and stir in the cream.
6. Place in the freezer to freeze, after 6 hours take it out and whisk it to break up any ice crystals, then freeze again.

Coconut Bi Tua Ice Cream ( I Tim Gathi Bai Tua )


This ice cream recipe has a cream based ice cream flavoured with bi-tua (pandan) leaves and young coconut pieces (I used canned young coconut, you can easily get in an Asian grocers). In the back of the photograph you can see I've also frozen them into lollipops. When you make the lollipops, it's nice to cut star shapes out of the coconut meat to add after the final blending, it makes the lollipop more interesting.

150 ml Bi Tua Water (aka Pandan Essence)
200 ml Coconut Milk
150 ml Whipping Cream
150 gms Sugar
1/4 Teaspoon Salt
2 Egg Yolks
150 Sliced Young Coconut Meat

1. Bi tua water is bi tua leaves shredded and liquidised in water, bring to the boil, then chill and sieve to be left with a green liquid with a bubblegum flavour. This can be made weeks in advance, it lasts quite well in the fridge and can be frozen.
2. Boil the bi tua water with the sugar until the sugar dissolves.
3. Whip the egg yolks with the cream and sieve into a saucepan. Heat gently, stirring all the time until steam comes off. It is important not to boil this mixture or you will end up with scrambled eggs. You just want to cook the eggs.
4. Add the coconut milk, bi tua water, salt and mix well.
5. Leave in the fridge to chill, then move to the freezer to freeze.
6. After 2-3 hours, remove it, blend it with a whisk to break up any ice crystals, then put it back in the freezer. You may need to repeat this if the crystals reform.
7. Add the young coconut meat pieces after the final blend.

Tamarind Sorbet (I Tim Ma Kam)


Tamarind is a sour fruit and perfect for a sour-sweet sorbet. It takes wonderful, sour and sweet in the same mouthful. Now if only it wasn't brown, I could make it look sexy too!

30 gms Tamarind Pulp
200 ml Water
100 gms Sugar
250 ml Water

1. Make the tamarind water by mixing tamarind pulp and 200ml water.
2. Squeeze the pulp with your hands.
3. Drain off the brown juice, this is your tamarind water, discard the pulp.
4. Make a sugar syrup by mixing sugar and water in a pan, bring to the boil, then leave till cold.
5. Mix the tamarind water and sugar syrup.
6. Place in the freezer, after 2 hours take it out and break up any ice crystals, then finish the freezing.

Homemade Coconut Ice Cream (I-Tim Ga Ti)


This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro, a root vegetable whose starchiness gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.
This recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai, but you can use whatever toppings you like, although not strictly Thai, rum soaked raisins are popular in my house among the adults.

800 ml Coconut Milk
200 gms Sugar
5 gms Salt
100 ml Skimmed Milk
75 gms Taro or Sweet Potato
5 gms Corn Flour
Ice-water To Rapidly Cool the Mixture

1. Chop the taro or sweet potato into large cubes and steam until cooked through.
2. Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch).
3. Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan.
4. Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve.
5. Warm it to 65 degrees C and keep stirring it. Do not let it boil.
6. Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid.
7. Warm the pan a little higher to 80 degrees C for 4 minutes. Again it must not boil. This is to cook the flour through, without permitting it to become a thick sauce.
8. The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water.
9. Once it is cool enough, put it into the freezer until frozen.
10. While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals.

Sticky Rice Ball Topping (Ruam Mid)

These are used as the topping, they have a gummy texture and a rose smell, if you prefer you can use vanilla essence in water for a vanilla smell or other fruit essences. You can use coconut essence if you really want to emphasize the coconut taste.

Red, Green and Yellow Food Colouring
9 Tablespoons Sticky Rice Flour (3 tablespoons for each colour)
4 1/2 Tablespoons Rose Water (1 1/2 tablespoons for each colour)
300 ml Cold Water
Water for boiling

1. The colours need to be made up separately, steps 2 - 4 should be repeated for the red, green and yellow shapes in separate cups.
2. Drop the red food colorings into a cup and add 1 1/2 tablespoons of rose water.
3. Add 3 tablespoons of sticky rice flour to the cup and mix to a paste.
4. Pinch off small amounts of the paste and roll into tiny (corn sized) balls, or small sausages.
5. Repeat steps 2-4 for yellow and for green food colouring.
6. Boil water in a saucepan and drop the balls and sausages into the boiling water.
7. They will swell slightly when cooked, it only takes a couple of minutes. One cooked, scoop them out with a sieve and drop into the cold water.
8. Mix a few with the ice-cream just before serving.

Black Bean Ice Cream ( I-tim Tua Dam)


We put some strange things in ice-creams, including beans, both red and small black mung beans. The beans are full of starch and taste sweet when the ice-cream is eaten, so it's not such a strange idea to use them in an in an ice cream. When you go to your Asian grocers, take a look in the freezer cabinet for the Thai ice-creams.

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Durian Ice Cream on Durian Sauce


My visit to the Erawan Museum the other day is the inspiration for this ice-cream. I bought a traditional Durian ice-cream and although it was nice, it wasn't anywhere near as creamy as I remember. So I thought it was time to make some of my own.

Durian is a soft pulpy fruit and perfect for ice-cream. You can also simply pulp it and freeze it to make a sorbet, but I wanted the full cream taste and went for the evaporated milk & cream recipe. The only drawback to durian is the strong smell of putrid flesh it has. But if you can get past that, then it's an excellent ingredient.

To keep some of the texture and strong smell of the durian, I also kept back a piece, pulped it and used it as a bed to sit the ice-cream on. You can almost see some of it in the photo. I wished I'd thought of it sooner, but I could have simply swirled it through the ice-cream towards the end of the freezing time to add some extra texture. Oh well, too late.

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Thai Ice Cream Sundae (I-Tim Sundae)


This is an ice-cream bread sandwich in the style I would eat as a child. In Thailand bread (Kanom Pan) isn't a staple eaten with the main course, more commonly it is sweet and eaten as a treat or a dessert. The bread in this sandwich should be the sweetest brioche style bread you can find, if you can't find sweet bread, use scones instead. Try making the Thai coconut ice-cream from the recipe on this site for a more authentic result.

Added: This received a thumbs up from an ice-cream street vendor.

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Coconut Yoghurt


Yoghurt is a western thing, and I've included this recipe, not because it's Thai, but because it contains a common Thai ingredient: coconut milk. You see, yoghurt doesn't need to be made from milk, it can be made from coconut milk too, and if you use the coconut milk powder you can make a much thicker concentrated and creamier yoghurt by using less water than the powder was designed for.

Once you've made it, it's not healthy! Coconut milk is rich at the best of times, and a concentrated coconut yoghurt is best used sparingly as a topping for fruit, or a sauce on a desert!

The main things you'll need, a thermometer that can read 40 degrees Celsius and a live yoghurt as a starter. It must be live, with live bacteria, as the lactic acid making bacteria are the key to a yoghurt. I've used Yolida, a Thai brand. I've also made this using my rice cooker, which I found to be ideal, but a double boiler pan can also be used.

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About Ice Cream Recipes

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Ice Cream Recipes category. They are listed from oldest to newest.

Fried Dessert Recipes is the previous category.

Jelly & Agar Recipes is the next category.

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