Thai Coconut Ice Cream

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup granulated sugar
• 2 tablespoons coconut palm sugar
• 1/4 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 1/2 cup toasted shredded coconut flakes for topping
• 1/4 cup roasted salted peanuts roughly chopped for topping
• 1/4 cup canned sweet corn drained for topping
• 4 hot dog buns optional for traditional serving

Instructions

1. Pour both cans of full-fat coconut milk into a medium saucepan and place over medium heat.
2. Add the granulated sugar, coconut palm sugar, and sea salt to the saucepan, stirring continuously until the sugars are completely dissolved, about 5 minutes. Do not allow the mixture to boil.
3. Remove the saucepan from heat and stir in the vanilla extract. Allow the mixture to cool to room temperature, about 20 minutes.
4. Transfer the cooled coconut mixture to a shallow freezer-safe container or a standard loaf pan and cover tightly with plastic wrap pressed directly onto the surface of the liquid to prevent ice crystals.
5. Place the container in the freezer for 2 hours, then remove and use a fork to vigorously scrape and stir the partially frozen mixture, breaking up any ice crystals forming along the edges.
6. Return the container to the freezer and repeat the scraping and stirring process every 30 to 45 minutes for an additional 3 to 4 hours until the ice cream is smooth, creamy, and fully frozen.
7. Alternatively, churn the cooled coconut mixture in an ice cream maker according to the manufacturer's instructions for about 25 minutes until it reaches a soft-serve consistency, then transfer to a container and freeze for 2 hours to firm up.
8. When ready to serve, scoop the coconut ice cream into bowls or place 2 scoops inside a split hot dog bun for the traditional Bangkok street-style presentation.
9. Top each serving with a spoonful of roasted salted peanuts, sweet corn, and toasted shredded coconut flakes. Serve immediately.