Stir-fried ice cream

A liquid base spread on a frozen steel plate and scraped into rolls as it sets.

Vegetarian, but not vegan — contains dairy (condensed milk).

Ingredients

• 500 ml coconut milk
• 200 ml condensed milk
• 80 g caster sugar
• 0.5 teaspoon salt
• 300 g ripe mango or strawberry, chopped
• 2 tablespoons milk powder

Method

1. A FREEZING PLATE, AND NOTHING ELSE WILL DO. A steel tray left in the freezer for at least 6 hours, ideally overnight, until it is far below zero. The base is poured ONTO it and sets in about two minutes while you chop it flat with a scraper. Without a plate cold enough, the base slides about and never sets, and no amount of patience fixes that.
2. Thickest steel you have. A thin tray warms the moment the liquid touches it.
3. Whisk the coconut milk, condensed milk, sugar, salt and milk powder until smooth. The milk powder is there for body -- without it the rolls are icy and shatter.
4. Chill the base hard before it goes near the plate.
5. Work with the plate out of the freezer for as short a time as possible, and only one portion at a time.
6. A ladleful poured onto the plate, fruit scattered on, then CHOPPED AND MIXED with two scrapers for about 30 seconds while it is still liquid.
7. Spread it into a thin even rectangle, 3 mm, right out to the edges.
8. Wait 1 to 2 minutes until it is firm to a scraper's edge and no longer tacky.
9. SCRAPE FROM THE FAR EDGE TOWARDS YOU in a single steady pass, holding the scraper at a shallow angle, so the sheet curls into a roll ahead of the blade. Hesitate and it breaks.
10. Stand the rolls in a cold bowl and serve at once.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes