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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Recipe - Thai Ice Cream
by Import Foods

Try this cool, rich, and very delicious iced treat. It makes the perfect finale for any Thai or Asian meal.

Roy Tabora - Haleiwa Evening
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Thai Ice Cream

Recipe Submitted by

Thai ice cream is made from coconut milk, and as such is a totally non-dairy (i.e. vegetarian) product.


2 cups coconut milk (coconut cream as a richer alternative)
1 cup water
4 eggs
1 teaspoon of vanilla or rosewater (optional)
Pinch of salt
2 tablespoons of shredded coconut (see below)
Sprigs of mint for garnish

Stir fry the coconut until golden (optionally 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 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.

Import Food offers a complete line of fresh Thai groceries at wholesale prices, and their website contains a large collection of recipes that allow you to shop as you learn how to prepare Thai cuisine. is the most convenient way to order authentic products, and you will find that their prices can't be beat. They are a direct importer, and they carefully select the finest quality fresh products to ensure your complete satisfaction. They carry all of the ingredients needed to make this recipe, plus hundreds of others.