Ingredients
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2 cups Coconut Flakesrow and unsweetend
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4 cups Coconut milk
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3/4 cup Unrefined cane sugar
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2 teaspoons Curry Powder
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6 eggs yolks Large eggs
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1 piece Gingersliced into coins
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pinch Kosher Salt
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1 teaspoon Vanilla Powder
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1 cup Cashew halvesraw cashews
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1 tablespoon Honey
Directions
Let’s start the party! I decided to make an ice cream that would be fitting while still festive. And I’m hooked on it — which is ironic because I don’t really consider myself an ice cream person. But this coconut-curry ice cream has an amazing taste.
Steps
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1
Done
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For the coconut: Place coconut in a frying pan over medium heat. Turning frequently, until fragrant and golden brown, about 5 to 8 minutes. Remove from heat and set aside. |
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2
Done
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For the ice cream: Fill a large bowl halfway with ice water and set aside. Combine all the ingredients except egg yolks and vanilla in a saucepan and whisk until evenly combined. Place mixture over medium heat, whisk until it boils and the sugar is dissolved. |
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3
Done
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Meanwhile, whisk the yolks in a bowl until they are evenly combined. When the coconut milk is ready, whisk in a cup of the milk mixture into the yolks . Add the yolk mixture to the pan, add in the coconut, and cook the custard over medium heat until it just coats the back of a spoon, about a minute more. |
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4
Done
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Remove from heat, stir in vanilla, and put the mixture in a glass or metal bowl. Nest the bowl in the ice water bath and stir every few minutes until mixture is cold, at least 20 minutes. (If the ice bath gets warm, pour out water and add more ice as needed to keep it cold.) Strain custard through a fine mesh sieve and leave away the coconut and ginger. Process the custard base in an ice cream machine .Transfer ice cream to a shallow container (preferably glass or metal), cover, and freezer until thoroughly frozen, at least 2 hours. Meanwhile, make the topping. |
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5
Done
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For the cashews: Heat the oven to 350°F. Combine the cashews with honey and a pinch of salt and mix until well coated. Spread a thin layer of canola, or peanut oil on a baking sheet then spread cashews in a single layer and roast, stirring every 5 minutes, until golden brown and aromatic, about 10 to 13 minutes total. Remove from oven, immediately toss with remaining 1 cup of toasted coconut, and set aside to cool completely. Serve the ice cream with the cashew-coconut mixture and enjoy! |
