Recipe courtesy of Bal Arneson
Total:
4 hr
Prep:
10 min
Inactive:
3 hr 45 min
Cook:
5 min
Yield:
1 liter
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Strawberry Crunch Ice Cream Cake

Recipe courtesy of Food Network Kitchen

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Coconut Curried Butternut Squash Soup

Recipe courtesy of Turner Broadcasting System

Grilled White California Peaches with Almond-Mint Pesto

Recipe courtesy of Bobby Flay

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Cream-Style Corn

Recipe courtesy of Trisha Yearwood

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking