ELIZABETH FALKNER'S COCONUT CURRY ICE CREAM RECIPE
In a medium saucepan over high heat, combine coconut milk, and milk with ginger and basil and bring just to a boil. Steep for 15 minutes. Combine yolks and sugar and slowly add in the hot milk mix. Add curry and cook over low heat until slighly thickened. Strain and cool. Freeze in ice cream machine and enjoy!
INGREDIENTS:
2 CUPS Milk
1/2 CUP Coconut Milk
1 TBSP Sliced fresh ginger root
4 EA Basil leaves
8 EA Yolks
4 OZ Sugar
2 TSP madras curry
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This recipe sounds very interesting. I’ve had coconut ice cream, but never coconut curry flavored. I am going to try making this weekend and will report back. Thanks!
Uh oh, Rebecca did not report back. It must have been poison.