In honor of back to school, I’ve decided to cook the alphabet. A little A-Z of recipe goodness. Today’s post is brought to you by the letter C. Stay tuned for the rest to come.
The other day I found myself home alone with a little time on my hands, and this situation usually leads to devious behavior. After a quick scan of the pantry, refrigerator, and freezer, I landed on an activity to occupy my time. Now, I’ve been wanting to make this item for sometime now, but I never seem to have the ingredients on hand, or the time, or the audience who is willing to eat it. But I figured, what the heck. Its pouring outside, I’m in my pj at 7pm, and I’ve got nothing better to do. Now’s the time.
This is the start of something good.
I made ice cream, but not just any ice cream. I made a Chocolate Curry ice cream. Yep, you read that right. Chocolate curry.
In a curry.
We make ice cream a lot around the casa. So much so, that the ice cream maker had to go on hiatus because our joy for the process was beginning to show and I don’t just mean in our happy smiles, I mean in our waistlines. But I figured this was a good enough reason to bring it back out.
I started with a rich, velvety chocolate ice cream base. Like super rich. Kettle actually thought I had made a custard base, but really the chocolate flavor is just that rich. I used both dark chocolate and chocolate cocoa powder, not because I’m that creative, just because I ran out of dark and realized the new container was just regular. I also used a mix of milk and semi-sweet chocolate chunks, once again not because I am a cooking genius, but because that’s what I had on hand. As for the curry powder, this is the step that requires the most care. Curry is a very strong ingredient and could easily overpower the whole flavor scene. I went with the less is more philosophy since it was a first attempt. It wasn’t overpowering by any means, it just provided some spice and depth on the backside of each taste. In the future, I may add a little more. This step is really up to you though and requires excessive taste testing!
In need of a tongue bath
Chocolate Curry Ice Cream
based on a chocolate ice cream found here.
2+1/4 cups heavy cream
3 tbsp unsweetened dark cocoa powder
3 tbsp unsweetened milk cocoa powder
1 cup sugar
pinch of salt
3oz semi-sweet chocolate, chopped
1 oz milk chocolate, chopped
1 cup whole milk
1 tsp vanilla
Curry powder to taste (I used 2 tsp)
Whisk together cream, cocoa powder, sugar and salt on stove and bring to boil. Whisk in chopped chocolate until melted, then whisk in milk, curry, and vanilla. Chill mixture in the refrigerator. Once cool, pour into ice cream maker and let stir for about 15-20 min (or as recommended by machine). Transfer to freezer and enjoy!