Wednesday, October 6, 2010

Coconut Curry Ice Cream with Kaffir Lime Syrup



This post is merely the recipe corollary to my Project Food Blog dinner party, Desserts in Disguise. Check out the main entry for more on the flavor profile & other delicious desserts.


I had a really hard time not munching on that toasted coconut up there as I waited for the ice cream to churn. It's was just so good. And crunchy. And caramelized. I also had a really hard time not "checking" the flavor of the coconut curry as it simmered away on my stove. Same goes for the lime syrup. Needless to say, I was really excited to try this dessert and insisted on a taste test a day prior to serving it to my guests. And oh was it so good. The cold sweetness of the coconut; the hint of spice at the end; a bit of tart lime and crunchy peanut mixed in. Definitely go make yourself some of this.

P.S. Between the dinner party post, the garlic truffle post, and the pomegranate pizza post, I'm out of words. Do not fret! The earth will not implode and the apocalypse is not coming. I'm just tired.






Coconut Curry Ice Cream
Makes 5 1/2 cups

32 oz unsweetened coconut cream
1 cup sugar
1 1/2 tsp. mild curry paste
1/2 cup sweetened coconut flakes

Note: I used coconut cream because it has less water in it, preventing more ice crystals. The original recipe calls for coconut milk, so feel free to use that too. Others reported that curry powder works as well.







Day 1: The evening before you churn your ice cream, combine coconut cream, sugar and curry paste in a large sauce pan. Simmer about 10 minutes, whisking often, until flavors blend and reduced to 4 cups. The temperature of the mixture will mask the heat of the curry, so do not add more. Cool slightly, then refrigerate uncovered until thoroughly cold, and then cover and chill until the next day.

Day 2: Heat a large frying pan to low. Add coconut. Watch closely and stir frequently until it has browned. The sugar burns easily, so be careful. When done, place coconut mixture in ice cream maker and churn according to instructions. Right before complete, add coconut flakes and churn until mixed in. Freeze until needed.



Kaffir Lime Syrup

3/4 cups sugar
1/2 cup water
15 double kaffir lime leaves
2 Tbsp. lime juice (optional)

In a small sauce pan, bring sugar, water and leaves to a boil. Reduce heat to a simmer, and stirring frequently, continue to simmer for about 15-20 minutes until a syrup forms. If flavor is not lime-y enough for you, add a little lime juice & simmer for another few minutes.




Spoon some ice cream into a bowl, drizzle it with lime syrup, and sprinkle with crushed peanuts.


Then devour. Just like this.

6 comments:

Noelle said...

Umm, yes! I love it! I am going to make space in my tiny freezer and make this for sure! Thank you for the recipe girl! It looks wonderful!

Fun and Fearless in Beantown said...

This looks beautiful. I like the flavor combination of coconut and curry for a dessert!

Monet said...

I would be thrilled with a bowl of this. I wish I could take one to my next class. In my opinion, nothing tastes better than toasted coconut. I could probably be happy with a bowl of that too! Thanks for sharing love!

Kim - Liv Life said...

An amazing recipe and part of an amazing meal! Love the addition of the curry. We made our first coconut ice cream this summer and loved it, eager to try more!

jana@cherryteacakes.com said...

oh this sounds lovely! i've been meaning to make peanut curry ice cream. :)

A SPICY PERSPECTIVE said...

YUM! I will definitely try this!

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