Curry Chocolate Ice Cream

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

This recipe was created by Nikki from Nik Snacks

Homemade Curry Powder
Makes ¼ cup

Ice Cream

Makes 1.5 quarts

In a heavy saucepan whisk together brown sugar, cocoa powder and curry powder until combined and then whisk in heavy cream and milk. Bring mixture just to a boil, stirring occasionally. Remove from heat.
In a separate bowl, beat yolks until smooth. Add one-third of the hot cream mixture to yolks in a slow, steady stream, whisking constantly.
Pour the newly formed custard into the heavy saucepan.
Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170° F.
Remove pan from heat and add chopped chocolate, whisking until melted.
Pour custard through a sieve or mesh strainer into a clean bowl and chill by covering its surface with plastic wrap, at least 3 hours, or until cold.
Freeze custard in an ice-cream maker, according to manufacturer's directions. Transfer ice cream to an airtight container and put in freezer to harden. Serve.