Vadouvan Curry Peanut Butter Ice Cream
Ingredients:
- 2 cups heavy whipping cream
- 1 cup whole milk
- 1 tsp salt
- 3 large egg yolks
- 1 cup granulated sugar
- 1/2 cup smooth peanut butter
- 1 tsp vanilla extract
- 2 tsp vadouvan curry (finely ground)
- 1/2 cup crunchy peanut butter for swirl
Fill a large pan with ice water. Place a bowl (preferably metal but any will do) in the ice bath and set a fine mesh sieve over the bowl.
Heat a large, heavy-bottomed pan over medium heat and combine the cream, milk and salt. Heat stirring frequently until hot but not boiling. You should see little bubbles form around the very edge of the mixture once the mixture is hot enough.
Meanwhile, whisk together the smooth peanut butter, egg yolks, sugar and vanilla until well blended. The mixture will be very thick.
Remove the cream mixture from the heat and slowly pour half into the sugar mixture, whisking constantly. Transfer the sugar/cream mixture back to the pot and return to medium heat. Cook stirring constantly with a rubber spatula and scraping the bottom of the pan for about 3 minutes.
Remove the custard from the heat and pour through the fine mesh sieve into the chilled bowl in the ice bath. Whisk in the vadouvan and let cool, stirring occasionally.
When the custard has completely cooled, cover with a tight fitting lid and refrigerate at least one hour or preferably overnight.
Place the custard into your ice cream maker and freeze following the manufacturer’s instructions.
While the ice cream is freezing, heat the 1/2 cup crunchy peanut butter in a microwave or on the stove top just until soft and warm. When the ice cream is done freezing, dollop the peanut butter over the ice cream and use a spatula to swirl into the ice cream.
Transfer to an airtight container and freeze for up to one week.
Makes 1 pint.
