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Author Notes: As I wolf down cold leftover thai curry (because it's a) good and I'm b) lazy), I'm always struck by how good it is, just as it is. And then I start daydreaming of making weird curry ice cream. Behold my creation! It's spicy and herbal; good for a hot Florida summer day. My husband advocates eating it with a chocolate sauce (from a bottle, because note B above). Recipe adapted from Serious Eats Vegan Vanilla Ice Cream. —wenderzz
- 1 3.5 oz. can coconut milk (cream from top of can and thinner milk below, divided)
- 1 13.5 oz can coconut cream
- 2 tablespoons green curry paste
- 1 cup brown sugar
- 1/4 cup light corn syrup
- 3 tablespoons roughly chopped basil
- 1/2 teaspoon fish sauce
- 1 lime, juice and zest
- Skim thicker coconut cream off top of can of coconut milk; reserve thinner milk for later use. Place skimmed cream, can of coconut cream and curry paste in a saucepan set over medium heat. Cook, stirring constantly, until combined.
- Add in reserved thinner coconut milk, corn syrup, sugar and basil; bring to simmer over medium heat. Lower heat, add fish sauce, and cook, stirring occasionally, about 10 minutes, or until slightly thickened.
- Using either a blender or immersion blender, blend thoroughly. Add in lime zest and refrigerate mixture for at least 3 hours or overnight.
- Once thoroughly chilled, process ice cream per the manufacturer’s directions. Move to an airtight container and freeze for about 2 hours. Remove from freezer 15 minutes before serving.
- Note: to make a vegan ice cream, omit the fish sauce and substitute a dash of salt, and make sure the curry paste you use doesn’t include shrimp paste or fish sauce. I used Maesri brand, available from my local asian market, which seems to omit any fish and shellfish.