Curry Ice Cream with Mango and Pistachio
 
Prep time
Cook time
Total time
 
Curry ice cream might sound a little strange, but the sweet cream base and chunks of candied mango keep this ice cream firmly anchored in dessert territory. Indian take-out this ain't!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 cup dried mango, cut into small dice
  • ¾ cup boiling water
  • 1 cup milk
  • ¾ cup sugar
  • 1 tsp curry powder
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cardamon
  • ⅛ tsp salt
  • ⅛ tsp cayenne powder
  • 1 cup heavy cream
  • 1 tbsp dark rum
  • ½ cup chopped pistachios
Instructions
  1. In a small mixing bowl, combine dried mangoes and boiling water. Set aside to rehydrate for about 30 minutes, or until the mango pieces are soft and plump. Drain.
  2. Meanwhile, in a small saucepan set over medium heat, combine milk, sugar, curry, cinnamon, ginger, cardamom, salt and cayenne. Heat until wisps of steam start to rise from the surface of the milk, then remove from heat and let stand to cool off and allow the flavours to blend.
  3. Once the mangoes are rehydrated and the milk is cooled to room temperature, set up your ice cream maker as per the manufacturer's directions. Stir the cream and rum into the cooled spice milk, then pour the mixture into the bowl of your ice cream maker.
  4. Prepare as per the manufacturer's directions for your machine, adding in the rehydrated mangoes and chopped pistachios once the mixture is almost completely frozen (it should be roughly the texture of a very thick milkshake).
  5. Transfer the finished ice cream to a freezer-safe container and chill for 2-3 hours to allow the ice cream to harden to a scoopable texture.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/mango-pistachio-curry-ice-cream/