Recipe courtesy of Bal Arneson

Curry and Mint Ice Cream

Save Recipe
  • Level: Easy
  • Total: 4 hr
  • Prep: 10 min
  • Inactive: 3 hr 45 min
  • Cook: 5 min
  • Yield: 1 liter
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
Grilled Strawberry Kebabs with Lemon-Mint Sauce
PREMIUM
18m Easy 97%
CLASS
Berry Ice Cream Pops
PREMIUM
Erin Jeanne McDowell

Berry Ice Cream Pops

20m Easy 96%
CLASS
No-Bake Chocolate Chip Cookie Dough Ice Cream Sandwiches
PREMIUM
Vanilla Ice Cream
PREMIUM
Jerry Traunfeld

Vanilla Ice Cream

8m Intermediate 99%
CLASS