A few years ago, in culinary school, I created a curry ice cream and it shook my culinary world. It was one of the first recipes I created, completely on my own, during a Chopped style competition. When I told the pastry Chef my grand plan was to combine curry with white chocolate, his eyes lit up. Two contrasting ingredients most people would never think to put together but, to be honest, they belong together. After a recent trip to India, I knew it was time this dessert recipe made an appearance. So, I rolled my chef sleeves up and recreated my curry ice cream recipe, and i'll just say, it's even better than I remembered!

First of all, curry ice cream?! With white chocolate?! Yes and yes! It's incredible. This curry ice cream with white chocolate drizzle will give you spoonfuls of rich and creamy feels. The base ice cream recipe is similar to a custard, which gives you that smooth and dreamy texture. Add a few scoops of curry to this custard ice cream base and you get intense curry flavor and fierce neon color. This rich curry ice cream is meant to be savored, sending your taste buds on an exciting flavor ride with every bite. After making this recipe I hope you see curry in a new sweet way, with loads of white chocolate swirls.

Curry Ice Cream with White Chocolate Drizzle

Total Yield: 1 quart of ice cream, Serves: 8, ½ cup servings, Active Cook Time: 15 - 20 minutes

Ingredients: 2 cups Whole Milk, ½ cup Heavy Cream, 3 Egg Yolks, ½ cup Granulated Sugar, 1 ¼ tsp Curry Powder, ¼ tsp Vanilla Extract, pinch of Salt. White Chocolate Drizzle Topping: ½ cup White Chocolate Chips, splash of Milk

Instructions: In medium sauce pot, whisk together milk, heavy cream, curry powder, vanilla extract, and salt, then slowly bring to a boil. In a glass or metal bowl whisk egg yolks and sugar until they resemble a sand-like consistency. When the pot on the stove comes to a boil, slowly temper the sugar and egg yolk mixture by ladling small amounts of the boiling curry cream into the sugar and yolk bowl while quickly whisking together. Add about 1-2 tablespoons of boiling milk at a time while quickly whisking to prevent the boiling milk from cooking the yolks too quickly. When you have ladled about ⅓ of the boiling milk to the tempering sugar and yolk bowl, add the entire bowl mixture to the pot, whisking frequently while pouring. Lower the temperature of the pot to medium heat and let simmer for about 5 minutes, or until the custard reaches 180 degrees F, stirring consistently. Transfer to a new clean bowl and let completely cool in the refrigerator, ideally letting chill overnight. Add the curry custard to an ice cream maker and spin the ice cream according to your ice cream maker instructions. Once frozen, transfer to a freezer safe container and pop in the freezer for a little bit longer if a firmer consistency is desired. For the White Chocolate Drizzle Topping: Microwave the white chocolate chips in a small bowl for about 1 minute. Add a splash of milk (about 1 – 2 tsp), stir together, then continue to microwave for 15 – 30 seconds. Continue to microwave and/or add milk until you reach a honey-like consistency. Drizzle over your frozen finished curry ice cream, then either continuing to freeze or serve immediately. Enjoy!

Affiliate links to products I used: Ice Cream Maker, Curry Powder, Vanilla Extract

Curry Ice Cream with White Chocolate Drizzle

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5 from 2 reviews

This curry ice cream with white chocolate drizzle will give you spoonfuls of rich and creamy feels. The base ice cream recipe is similar to a custard, which gives you that smooth and dreamy texture. Add a few scoops of curry to this custard ice cream base and you get intense curry flavor and fierce neon color. Don't forget the white chocolate drizzle!

• Author: Michele Sidorenkov, RDN
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 50 minutes
• Yield: 1 quart (4 cups) 1x
• Category: Dessert
• Method: Freezing
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 2 cups Whole Milk
• ½ cup Heavy Cream
• 3 Egg Yolks
• ½ cup Granulated Sugar
• 1 ¼ tsp Curry Powder
• ¼ tsp Vanilla Extract
• pinch of Salt

For the White Chocolate Drizzle Topping:

• ½ cup White Chocolate Chips
• splash of Milk

Instructions

1. In medium sauce pot, whisk together milk, heavy cream, curry powder, vanilla extract, and salt, then slowly bring to a boil. In a glass or metal bowl whisk egg yolks and sugar until they resemble a sand-like consistency.
2. When the pot on the stove comes to a boil, slowly temper the sugar and egg yolk mixture by ladling small amounts of the boiling curry cream into the sugar and yolk bowl while quickly whisking together. Add about 1-2 tablespoons of boiling milk at a time while quickly whisking to prevent the boiling milk from cooking the yolks too quickly. When you have ladled about ⅓ of the boiling milk to the tempering sugar and yolk bowl, add the entire bowl mixture to the pot, whisking frequently while pouring. Lower the temperature of the pot to medium heat and let simmer for about 5 minutes, or until the custard reaches 180 degrees F, stirring consistently.
3. Transfer to a new clean bowl and let completely cool in the refrigerator, ideally letting chill overnight.
4. Add the curry custard to an ice cream maker and spin the ice cream according to your ice cream maker instructions. Once frozen, transfer to a freezer safe container and pop in the freezer for a little bit longer if a firmer consistency is desired.

For the White Chocolate Drizzle Topping:

1. Microwave the white chocolate chips in a small bowl for about 1 minute. Add a splash of milk (about 1 - 2 tsp), stir together, then continue to microwave for 15 - 30 seconds. Continue to microwave and/or add milk until you reach a honey-like consistency. Drizzle over your frozen finished curry ice cream, then either continuing to freeze or serve immediately. Enjoy!

Notes

• Why temper the egg yolks? This tempering technique allows you to slowly raise the temperature of the egg yolks to the same temperature as the boiling milk without shocking and curdling them. If you were to add the yolks without tempering, they would become scrambled eggs! Slowly increasing the temperature of the yolks and rapidly whisking while combining is the best technique to create a perfect silky smooth ice cream custard base.
• The tempering technique is the least problematic when you have an extra person helping to pour while you whisk, but tempering can absolutely be done alone in two different ways - 1. using a stand mixer with the whisk attachment while you pour the hot milk into the whisking sugar and egg yolk bowl, or 2. securing the base of the sugar and egg mixture bowl with a towel or rubber pad to prevent movement, then use your left hand to ladle in the hot milk while the right hand rapidly whisks in the secured bowl. Ps. I use option #2 every time I make ice cream!

Nutrition

• Serving Size: ½ cup
• Calories: 188
• Sugar: 22 g
• Sodium: 52 mg
• Fat: 10 g
• Saturated Fat: 5.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Protein: 4 g
• Cholesterol: 91 mg

Keywords: curry ice cream

I love using familiar flavors in new and exciting ways, like in this curry ice cream recipe. I'd love to read about your ice cream adventures, comment below if you tried this recipe!

*The Amazon products linked on this page are products I used to make this curry ice cream recipe. If you purchase any of the items through the Amazon affiliate links I have provided, I receive a small commission on the items purchased. This in no way influences the items I recommend or raises the price of the items for you. I only add items to my posts that I use and think you will love just as much and I do!