Last night, we had Dr. Memory (and his lovely gf Miranda) over for dinner. They had a layover in Singapore on their way back from Vietnam. This offer is open to all J&BB frequent commenters until such time as a) y'all start coming through Singapore every week or b) one of you does something creepy (OMG! Ben Wolfson is peeing on our carpet! I didn't realize he was actually raised by wolves!!!) In real life Dr, Memory doesn't have metal on his face, though he does have purple hair. In addition to the pandan cake and mango sauce, which I'll tell you about later, I invented a very tasty coconut ice cream to follow our hawker take-out dinner. Mitchell's worthy ice cream, in fact. Pho shizzle.
Belle's Coconut Ice Cream
1 1/2 c whole milk
1 c heavy cream, divided
3/4 c coconut cream (spooned off the top of an unshaken can of coconut milk)
1 50g packet powdered cream of coconut (also called instant coconut cream powder), available at Asian grocery stores
1/2 c sugar
5 egg yolks
1. Mix 1/4 c cream, coconut cream, sugar, egg yolks, and powdered coconut cream in a bowl and whisk together.
2. Bring milk and remaining cream just to boil in a heavy-bottomed saucepan over medium heat. Have a fine-mesh strainer ready over a clean bowl.
3. Carefully pour scalded milk into egg mixture in a thin stream, whisking constantly. Rinse out saucepan but do not dry.
4. Stirring constantly, cook over medium heat just until a finger drawn over the back of the wooden spoon leaves a clean trail. Strain into clean bowl.
5. Chill in fridge at least 4 hours, or overnight; freeze in ice cream maker.
I served it with a sauce made of two mangoes, 1/3 c corn syrup, the juice of 2 limes, and 1 T cognac, whizzed in the blender. It was hecka good.