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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
3.5 oz. can coconut milk (cream from top of can and thinner milk below, divided)
13.5 oz can coconut cream
tablespoons green curry paste
cup brown sugar
cup light corn syrup
tablespoons roughly chopped basil
teaspoon fish sauce
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.