Carrot Curry Ice Cream

This based on a recipe from the book Asian Ice Cream for You and Your Kids by Arron Liu.

The recipe is fairly simple — one cup of heavy cream, one cup of whole milk, one cup of coconut milk, carrots, egg yolks, brown sugar and spices.

Makes about 1 quart


1 cup heavy cream
1 cup whole milk
1 cup coconut milk
1/2 cup packed finely shredded carrots
4 egg yolks
3/4 cup light brown sugar
1 1/2 tablespoons Indian or Japanese curry powder
squirt of lemon or lime

In a small bowl, beat the egg yolks and brown sugar until fluffy and the lighter in color. Set aside.

Combine the milk, cream, coconut milk, carrots and curry powder in a medium saucepan. Bring mixture just to a boil, then reduce heat to very low. Let simmer, stirring occasionally, for 25 minutes. (Do not let boil.)

While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat again, and again. (This will temper the eggs, so that they don’t cook lumpy.) Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.

Let custard cool completely, then transfer to an airtight container and completely chill in the refrigerator at least 2 hours. Add the squirt of lemon or lime juice. Follow your machine’s instructions for churning length. Add the chopped nuts in the last minute of the churning process. Transfer ice cream to an airtight container and freeze for 2 hours to “ripen.”

Labels: Ice Cream, recipes