Thai Curry Ice Cream
Experience the bold flavors of Thai Curry Ice Cream, a unique dessert blending creamy coconut milk with aromatic spices like lemongrass, ginger, and a hint of chili. This exotic treat offers a perfect balance of sweetness and subtle heat in every bite.
Equipment
- 1 immersion blender
- 1 Saucepan
Ingredients
- ½ tsp fish sauce
- 1 can coconut milk
- 1 can coconut cream
- ¼ cup light corn syrup
- 3 tbsp roughly chopped basil
- 2 tbsp green curry paste
- 1 lime, juice, and zest
- 1 cup brown sugar
Instructions
- Skim the thick coconut cream from the top of the can of coconut milk and set aside the thinner milk for later.
- In a medium saucepan, combine the skimmed cream, a full can of coconut cream, and the curry paste.
- Cook over medium heat, stirring constantly, until fully mixed.
- Add the reserved thinner coconut milk, corn syrup, sugar, and basil to the saucepan.
- Bring the mixture to a simmer over medium heat, then lower the heat, add the fish sauce, and cook, stirring occasionally, for about 10 minutes until slightly thickened.
- Use a blender or immersion blender to thoroughly blend the mixture until smooth.
- Stir in the lime zest and refrigerate for at least 3 hours or overnight.
- Once the mixture is thoroughly chilled, process it in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to an airtight container and freeze for about 2 hours.
- Remove the ice cream from the freezer 15 minutes before serving to soften slightly.
Notes
- To enhance the flavor, infuse the coconut milk with additional spices such as lemongrass, kaffir lime leaves, or ginger.
- Heat the coconut milk with these ingredients before mixing it into your ice cream base, then strain out the solids for a smooth texture.