Coconut Curry Ice Cream
Coconut Curry Ice Cream? Absolutely! The ice cream is rich and creamy coconut with a hint of curry. If you are looking for something exotic and delicious, try this recipe!
- 4 cups coconut milk
- 2 cups unsweetened shredded coconut
- 3/4 cup sugar
- 1 - 2 teaspoons Madras curry powder
- 1 piece ginger, grated
- Pinch of salt
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
Prepare an ice water bath to speed up the cooling down process of the ice cream base.
Add all ingredients except eggs into pan. Heat on medium stirring just until the sugar dissolves. Beat eggs in separate bowl and add one cup of the ice cream base into the eggs while whisking. Now pour the egg mixture and whisk back into the sauce pan and continue for another minute to thicken custard enough to coat the back of a wooden spoon.
Pour mixture into a metal or glass bowl and place into the icebath, ensuring that the water does not spillover into the icecream mixture. If the ice bath melts, add more ice cubes until the ice cream mixture is chilled. Strain the custard to remove coconut and ginger pieces and any skin that might have formed during setting and pour mixture into ice cream maker. Follow manufacturers directions for making ice cream. Once ice cream is frozen, allow to set in freezer for and additional 2 hours before serving.