Curry And Mint Ice Cream
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
48
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Whipping Cream (35-percent)1 cup
Whole Milk1 tsp
Coriander Powder1 tsp
Sweet Paprika1 tsp
Turmeric1 cup
Sugar1 cup
White Chocolate ChipsDirections:
1
In a medium pot, combine the cream, milk, mint, coriander, paprika, turmeric and salt
2
Bring to a boil, and then turn off the heat, cover with a lid and let infuse for 10 minutes
3
Whisk the sugar and egg yolks until pale and thick
4
Slowly begin to add the hot cream mixture while whisking constantly to temper the eggs
5
If the cream is added too quickly, the eggs will scramble
6
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
7
Pour into a clean bowl and refrigerate for several hours, until it is cold
8
Stir in the chocolate chips and then freeze in an ice cream maker
9
Transfer the ice cream to a freezer-proof container and store in the freezer