Thai Peanut Ice Cream with Caramelized Peanuts and Ginger - dairy free
This Thai Peanut Ice Cream with caramelized Peanuts & Candied Ginger will take you straight to the streets of Bangkok. The use of coconut milk instead of milk makes this Thai Ice Cream a dairy-free ice cream dessert!
Ingredients
- 3 1/4 cups coconut milk or half coconut milk half coconut cream
- 1 tbsp + 1 tsp cornstarch
- 3 tbsp softened dairy free or vegan cream cheese or regular cream cheese
- 1/3 cup peanut butter room temperature
- 1/2 tsp salt
- 2/3 cups sugar
- 2 tbsp light corn syrup
- 2 tbsp honey or maple syrup for vegan
- 2 cups raw peanuts or roasted, if using salted no added salt in caramel
- 1 cup sugar
- 1/3 cup water
- 1/2 tsp salt
- 2/3 cups candied ginger, chopped
Instructions
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Mix about 3 to 4 tablespoons of the coconut milk with the cornstarch in a small bowl to make a smooth slurry. Using a hand mixer or a stand mixer with the whisk attachment, mix the cream cheese, peanut butter, and salt in a medium metal bowl until smooth
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Combine the remaining coconut milk, sugar, corn syrup, and honey in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the coconut milk cornstarch slurry.
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Bring this mixture back to a boil over medium-high heat and cook, stirring once in a while with a spatula, until slightly thickened, about 1 minute. Remove the pot from the heat. Whisking, gradually pour the hot milk mixture into the peanut butter mixture.
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Whisk until smooth, cover with cling film and let come to room temperature. Chill overnight! Alternatively, pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in an ice bath. Let stand, adding more ice cubes as necessary, until cold, about 30 minutes.
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For the caramelized peanuts combine the sugar and water in a skillet. Cook over medium heat, stirring constantly until the mixture thickens into a syrup. Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take several minutes.
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Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much. When the syrup is a medium amber colour and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan. Spread the candied peanuts into a single layer to cool.
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Pour the chilled ice cream base into your ice cream freezer and spin until it begins to thicken. Add half of the peanuts and the ginger and let the ice cream maker finish its job.
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Pack the ice cream into a storage container, sprinkle with remaining peanuts and ginger and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 2 more hours