Thai Coconut Ice Cream

Instructions

1. Prepare the base
   In a medium saucepan, combine 1 can of coconut milk, sugar, and salt. If using pandanus leaves, add them now. Heat over medium heat, stirring until sugar dissolves completely, about 5 minutes. Do not let it boil. Remove pandanus leaves if used.
2. Create the thickening mixture
   In a small bowl, whisk together cornstarch with 3 tablespoons of water until smooth. In another bowl, mix the remaining can of coconut milk with heavy cream and sweetened condensed milk until well combined.
3. Combine and cook
   Add the cornstarch mixture to the saucepan with the heated coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in the vanilla extract and the remaining coconut milk mixture.
4. Cool the mixture
   Transfer the mixture to a large bowl and let it cool to room temperature, about 30 minutes. Cover with plastic wrap, making sure the wrap touches the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 3 hours or overnight.
5. Churn the ice cream
   Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, usually 20-25 minutes or until it reaches a soft-serve consistency. If you don't have an ice cream maker, pour the mixture into a shallow container and freeze, stirring vigorously every 30 minutes for about 3 hours.
6. Final freeze
   Transfer the churned ice cream to an airtight container and freeze until firm, about 3-4 hours. For a softer texture, let it sit at room temperature for 5-10 minutes before serving.
7. Prepare toppings
   While the ice cream is freezing, prepare your toppings. Toast coconut flakes in a dry pan until golden brown. Coarsely chop roasted peanuts. If using sticky rice, cook according to package instructions and mix with 2 tablespoons of sugar while still warm.
8. Serve
   Scoop the ice cream into serving bowls and top with toasted coconut flakes, crushed peanuts, sweetened sticky rice, and corn kernels as desired. In Thailand, this ice cream is often served in a sandwich bun or with a drizzle of sweetened condensed milk for extra indulgence.