Thai ice cream is made from coconut milk, and therefore is non-dairy (ie vegetarian).

4 eggs
2 cups coconut milk
1 cup water
1 tsp vanilla or rosewater (optional)
3 tabs shredded coconut (see below)
pinch of salt
sprigs of mint for garnish

Serve with fresh mango slices.

Stir fry the coconut until golden.

Optional - use a few pieces of fresh corn. Thais often flavor ice cream with things considered unusual to western tastes.

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 Bain de Marie or 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 your ice cream maker and follow manufacturers instructions.

Alternately you could pour in 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 air into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.