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194 . . . Mango Curry Ice Cream Sandwiches

Filed under: food, recipes by ramune

Mango Curry Ice Cream between Ginger Snaps

John Maus – Keep Pushing On

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The other week I was invited to a friend’s place for lamb vindaloo. I decided to make a dessert and the first thing that came to my mind was mango curry ice cream, and was there such a thing? If there wasn’t, could I figure out how to make it? Thanks to the internets, I found a few different recipes that all had elements I liked. Instead of going with one, I decided to combine elements from two recipes to achieve what I wanted. Luckily it turned out well and they were a hit at the dinner party.

Ingredients

  • 1/2 cup coconut milk
  • 1 cup milk
  • 1 cup heavy cream
  • 6 egg yolks
  • 1/2 cup granulated sugar
  • 2 1/2 cups mango puree
  • 1/2 teaspoon cinnamon
  • 1/2 tablespoon curry power
  • 1/4 teaspoon caradamom
  • 1/8 teaspoon salt
  • 1/16 teaspoon chili powder
  • 1/16 ginger powder
  • sploosh of Vodka
  • Ginger snaps (I used Trader Joe’s gluten-free ginger snaps)
  • Directions

  • Puree mangoes.
  • In a mixing bowl, cream together the yolks and sugar until smooth.
  • Heat coconut milk, milk and heavy cream in a saucepan to just below boiling.
  • Temper the eggs by whisking a cup of the hot cream very slowly into the egg mixture. Once you’ve brought them up to temperature, add the tempered eggs to the cream mixture.
  • Gently heat the mixture over medium heat, stirring often. The mixture will begin to thicken. Continue heating until the mixture coats the back of a wooden spoon.
  • Combine all spices.
  • Remove from heat immediately and whisk the mixture for a minute to stop the custard from cooking. Whisk in the spice mixture. Set over an ice bath.
  • Stir in the mango puree.
  • Place the liquid, still in the ice bath into the refrigerator. When it’s completely cold, pour it into an ice cream maker and follow the manufacturers instructions.
  • Optional: 10-15 minutes before the ice cream is done, pour a sploosh of Vodka in to prevent it from freezing too hard.
  • When the ice cream is ready, scoop some onto a gingersnap and place another gingersnap on top. Place in a pan and cover with plastic wrap and put in the freezer. Put any left over ice cream into a plastic container to freeze.
  • If you’re interested in the original recipes, they can be found here:
    GLOW Mango Curry Gingersnap Ice Cream Sammiches
    Mango Curry Cardamom Ice Cream

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