Curry and Mint Ice Cream
Curry and Mint Ice Cream
Get this quick and easy curry and mint ice cream recipe by Bal Arneson from Spice Goddess.
  • Difficulty Level Easy
  • Technique Freezing
  • Preparation Time 3 hours 55 minutes
  • Cooking Time 5 minutes
  • Yield 8 - 10 servings
  • 2 cups 35% whipping cream
  • 1 cup whole milk
  • ½ teaspoon turmeric
  • ½ teaspoon coriander powder
  • ½ teaspoon sweet paprika
  • ½ cup mint leaves, torn
  • A pinch of salt
  • 6 egg yolks
  • 1 cup sugar
  • ¼ cup white chocolate chips
  1. In a medium-sized pot add cream, milk, turmeric, coriander, paprika, mint leaves and salt. Bring to a boil, turn off the heat and then cover with a lid and let infuse for 10 minutes
  2. Whisk egg yolks and sugar until pale and thick
  3. Slowly begin to add the hot cream mixture while whisking constantly to temper the eggs
  4. If the cream is added too quickly, the eggs will scramble
  5. Pour mixture back into the pot and cook over low heat, stirring constantly until it is thick enough to coat the back of a spoon
  6. Pour into a clean bowl and refrigerate for several hours, until it is cold
  7. Stir in the chocolate chips and then freeze in an ice cream maker
  8. Transfer to a freezer proof container and store in the freezer

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