Thai Ice Cream

2 cups coconut milk (or coconut cream)
1 cup water
4 eggs
1 teaspoon vanilla extract or rosewater
Pinch of salt
2 tablespoons shredded coconut
Sprigs of mint for garnish

Stir fry the coconut until golden.

Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes. Do not allow to boil.

In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.

Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.

Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.

Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.