Curry and Mint Ice Cream

TOTAL TIME: 4 hr
Prep: 10 min
Inactive Prep: 3 hr 45 min
Cook: 5 min
 
YIELD: 1 liter
LEVEL: Easy

ingredients

  • 2 cups 35-percent whipping cream
  • 1 cup whole milk
  • 1/2 cup fresh mint leaves, torn
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon turmeric
  • A pinch of salt
  • 1 cup sugar
  • 6 egg yolks
  • 1/4 cup white chocolate chips
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Directions

In a medium pot, combine the cream, milk, mint, coriander, paprika, turmeric and salt. Bring to a boil, and then turn off the heat, cover with a lid and let infuse for 10 minutes.

Whisk the sugar and egg yolks until pale and thick. Slowly begin to add the hot cream mixture while whisking constantly to temper the eggs. If the cream is added too quickly, the eggs will scramble. Pour the mixture back into the pot and cook over low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Pour into a clean bowl and refrigerate for several hours, until it is cold.

Stir in the chocolate chips and then freeze in an ice cream maker. Transfer the ice cream to a freezer-proof container and store in the freezer.

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  • on October 06, 2012

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    Bal's recipes are simple, different and delicious and this ice cream is no exception. It is decadent and creamy. The spices are not overpowering and I often use different spices and sometimes add more spice than the recipe calls for. But it is great as is. I will try it without the white choc. chips next as they make it sweeter. I have even made the recipe without the ice cream maker and just froze it and whisked every half hour or so and served it slightly soft and it was great! I did strain out the mint and will try more mint next time or maybe a little peppermint extract for more mint flavor.

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