If you’re thinking that this is an ugly ice cream, you are right. The picture doesn’t even begin to do justice to the weird, neon yellow color of this ice cream. But what it lacks in looks it makes up for in taste. The depth of toasty goodness will keep you spooning more and more into your face. The toasted coconut hits you first, followed by the mellow, smooth, warm curry. The chocolate chips add little bursts of sweetness to offset the spice of the curry. For all of you adventurous curry lovers out there—this one’s for you.
Coconut Curry Chocolate Chip Ice Cream
Makes about 1 quart
- 1 cup unsweetened shredded coconut (70g/2.5oz)
- 1 Tbs sweet curry
- 3/4 cup white sugar (150g/5.25oz)
- a pinch of salt
- 1 13.5oz can full fat coconut milk (400ml)
- 3 egg yolks
- 1 1/2 cups heavy cream
- First, toast the coconut and the curry over medium heat in a skillet, stirring occasionally, until dry, crisp, and aromatic. Add the coconut-curry, sugar, coconut milk and salt to a medium saucepan and heat over medium-high heat for 5 minutes, stirring. Remove from heat, cover, and let steep for about an hour.
- Strain the coconut mixture through a mesh sieve and return to the saucepan. Reheat for a few minutes over medium heat. Slowly drizzle the hot coconut mixture into the egg yolks, whisking constantly. Return it all to the sauce pan. Cook over medium heat for about 5 minutes, until the mixture is thick. Strain the mixture through the sieve into a medium bowl. Whisk in the heavy cream. Chill over an ice bath or in the refrigerator. When cold, churn according to your ice cream maker’s instructions. Add the chocolate chips during the last few minutes of churning. Store in a shallow container, press plastic wrap across the surface of the ice cream, and cover with an airtight lid. Freeze for up to 1 month.