(#28) CHUTNEY: Goat's Milk & Mango Chutney Ice Cream

Much like our Coconut Curry Ice Cream, this was quite the experiment.   

The textures and flavors of mango chutney and goat cheese work so well together--we had to give it a shot as an ice cream. 

Scoopsies' Goat's Milk & Chutney Ice Cream

yields about 1 quart

1 1/2 cups heavy cream

1 1/2 cups whole milk

2 large egg yolks

1/4 cup sugar

8 ounces goat milk chevre, crumbled

1/4 tsp vanilla

1/2 cup of chutney (we used mango chutney)

pinch of salt

(#26) PISTACHIO & CARDAMOM KULFI: Indian Ice Cream!

Ice cream is on our minds 24/7.  Literally.  So when we're in social situations, it doesn't take long before ice cream becomes the main topic of discussion.  A few weeks ago I went to a friend's birthday picnic and, after telling them the concept behind "100 Scoopsies," I asked my usual "do you have any suggestions?"  You know when you go your whole life without hearing a word or phrase or some kind of reference, and suddenly it gets brought up three times in a week?  Well, that's kind of what happened with kulfi.  Separately four different people suggested it!  The next day, I was having coffee with some friends and THERE IT WAS AGAIN! "Have you tried kulfi?"  It was a sign.  It had to be made as one of our 100 flavors and we had to make it now!  

Kulfi is made with condensed milk.  You can buy it pre-condensed or condense it yourself by stirring the mixture frequently over medium-low heat for 45 minutes.  It leaves you with the creamiest dessert!  Other popular kulfi flavors are rose, saffron, and mango.

It is typically eaten as a popsicle (I may or may not have already purchased kulfi popsicle moulds from India). 

Oh, and you can count on this flavor being at our upcoming June 30th ice cream social!

Scoopsies' Pistachio & Cardamom Kulfi

(yields about 1.5 pints)

5 cups of milk (condensed)
1/4 cup sugar
9 cardamom seeds (or more)
1/2 cups ground pistachios
1/2 cup chopped pistachios

 

(#4) COCONUT CURRY: Gifts from the Silk Road

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