Coconut Ice Cream
This recipe is inspired by the sweet treats of Thailand.
1/2 cup (1 stick) unsalted butter, plus more for ramekins
1 small shallot, thinly sliced (about 1/4 cup)
4 cups carrots, peeled and chopped into 1.5 cm pieces
1 bay leaf
1 cup heavy cream
6 tablespoons plain flour
2 1/2 cups whole milk
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Freshly ground pepper
6 large egg yolks
4 large egg whites
Melt 2 tablespoons butter in a medium saucepan over medium heat. Add shallot, chopped carrots, bay leaf, and 1 teaspoon salt. Cover, and cook, stirring occasionally, until carrots are tender, 20 to 25 minutes. (Reduce heat to medium-low after 15 minutes if needed to prevent carrots or butter from browning.)
Stir in cream. Bring mixture just to a simmer, and immediately remove from heat; discard bay leaf. Using an immersion blender (bar mix stick) or a food processor, puree mixture (use caution when pureeing hot liquids in a food processor). Transfer carrot puree to a small bowl; set aside.
Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour with a wooden spoon; cook, stirring constantly, 3 minutes. Whisk in milk gradually. Use a rubber spatula to scrape bottom and corners of pan.
Reduce heat to low. Cook, stirring often to prevent lumps from forming, 15 minutes. Whisk in carrot puree, and remove from heat. Stir in nutmeg, ginger, and 1 teaspoon salt; season with pepper. Transfer to a large bowl; let cool completely, about 30 minutes.
Preheat oven to 400. Lightly butter eight 170g ramekins; set aside.
Add yolks, one at a time, to carrot mixture, whisking well after each addition.
Using a clean whisk or an electric mixer, beat egg whites until soft peaks form. Fold into carrot mixture.
Ladle mixture into prepared ramekins, filling almost to the rims. Place ramekins in a roasting pan, and transfer to oven. Pour enough boiling water into pan to come about three-quarters of the way up sides of ramekins.
Bake until souffles are puffed and set, and tops begin to brown, about 35 minutes. Using tongs, carefully transfer the souffles to a wire rack, and let cool 10 minutes.
Invert each souffle onto a metal spatula and then again onto a serving plate. Serve with your favourite steamed or boiled vegetables.
Credits: MARTHA STEWART LIVING
Photo Credits: MARTHA STEWART LIVING