Exotic flavors are always fun to make, especially when you're familiar with a flavor combination from a food dish and want to adapt it to ice cream. Coconut curry was a suggestion from our Facebook page and we were eager to try it out for this very reason. In this recipe, the coconut milk and coconut flakes really complement the curry. In a bite, you taste the curry as much as you do the coconut, and the result is a balanced ice cream that isn't as overwhelming as you might think.
Coconut curry has a very sorbet-like consistency. It fits for this flavor, but we suggest eating it fresh out of the ice cream maker because it does get flakey!
Coconut Curry Ice Cream
(yields about 1 quart)
2 cups sweetened flaked coconut
4 cups coconut milk
1/2 cup unrefined cane sugar
1 piece of ginger
2 tsp curry powder
Pinch of salt
6 egg yolks
1 tsp pure vanilla extract
recipe adapted from Aida Mollenkamp
4 cups coconut milk
1/2 cup unrefined cane sugar
1 piece of ginger
2 tsp curry powder
Pinch of salt
6 egg yolks
1 tsp pure vanilla extract
recipe adapted from Aida Mollenkamp
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