【外傭好煮意】原隻椰青椰子雪糕 Coconut Ice Cream (I-Tim Kra Ti)

雪糕機製法

A. 將所有材料和雪糕機都放入雪櫃雪凍；材料夠凍，雪糕較能凝固。

B. 取出所有材料和雪糕機，把所有材料放入雪糕機，用最慢速攪拌30分鐘。

C. 倒進膠盒，加蓋，放入冰箱雪藏3小時，凝固後即可食用。

Directions (with ice cream maker)

A. Chill all the ingredients in the fridge and chill the ice cream maker in the freezer. It is easier to form the ice cream when the ingredients are cold enough.

B. Take out the chilled ingredients and the ice cream maker, add all the ingredients to the ice cream maker and blend the ingredients with the lowest speed for 30 minutes.

C. Transfer the mixture to a plastic container, cover with a lid and freeze for 3 hours until its hard enough to serve.

無雪糕機製法

1. 將所有材料放入雪櫃雪凍，打發忌廉用的大碗和打蛋器也要雪凍。

2. 用打蛋器以慢速打發忌廉1分鐘，再轉高中速，打約30秒。

3. 拌入其他材料，倒進膠盒，加蓋，放入冰箱雪藏最少8小時或過夜，凝固後即可食用。

Directions (without ice cream maker)

1. Chill all the ingredients in the fridge. Chill the mixing bowl and the electronic whisk as well. 

2. Whip the cream with the electronic whisk at low speed for 1 minute then switch to medium-high speed and whip for 30 seconds.

3. Add other ingredients, then transfer the mixture to a plastic container, cover with a lid and freeze for at least 8 hours or overnight before serving.

小貼士

將淡忌廉改為100毫升椰漿和100毫升椰青水，可製成口味較清爽的雪芭，但雪藏首3小時期間，需每小時用叉攪拌一下雪糕漿。

If coconut sorbet is preferred, replace the whipping cream with 100ml coconut cream and 100ml coconut water. Remember to stir the ice cream mixture every hour at the first three hours of freezing.

食譜出處：

《外傭入廚手記：泰美味鬼煮意》

作者：鬼嫁

出版社：香港青馬文化事業出版有限公司

感謝香港青馬文化事業出版有限公司授權提供食譜。