In the world of desserts, ice cream often takes center stage with its creamy texture and endless flavor possibilities. But what if we could elevate this classic treat to an extraordinary level? Inspired by the vibrant flavors of Southeast Asian cuisine, I experimented with an unlikely pairing: chocolate and curry. The result? A luscious ice cream that tantalizes the palate, complemented by the sweetness of caramelized mango.
This recipe invites you to embrace the unexpected, marrying the rich depth of chocolate with the aromatic warmth of curry. Each scoop is a journey, an exploration of flavors that dance on your tongue, leaving you craving more.
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup dark chocolate (70% cocoa or higher), finely chopped
- 1 large ripe mango, peeled and diced
- 2 tablespoons brown sugar
- 1 tablespoon butter
Instructions
Combine the whole milk, heavy cream, and granulated sugar in a medium saucepan over medium heat. Stir until the sugar has completely dissolved.
Add the unsweetened cocoa powder, salt, vanilla extract, ground turmeric, ground coriander, and cayenne pepper (if using) to the saucepan. Whisk vigorously to ensure the cocoa and spices are well integrated.
Once the mixture is heated (but not boiling), remove it from the heat and add the finely chopped dark chocolate. Stir until the chocolate has melted completely and the mixture is smooth.
Allow the chocolate-curry mixture to cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for the best flavor development.
While the ice cream base is chilling, prepare the caramelized mango. In a skillet over medium heat, melt the butter. Add the diced mango and brown sugar, stirring gently to coat the mango pieces.
Cook for about 5-7 minutes, or until the mango is tender and caramelized. Remove from heat and let cool.
Once the ice cream base has chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
When the ice cream reaches a soft-serve consistency, gently fold in half of the caramelized mango pieces, reserving the rest for topping.
Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
To serve, scoop the ice cream into bowls and top with the remaining caramelized mango. For an added touch, drizzle with a bit of melted dark chocolate or a sprinkle of sea salt to enhance the flavors.
Indulge in this unique chocolate-curry ice cream, where each bite is a celebration of diverse culinary influences, inviting you to experience the delightful harmony of sweet and savory. Enjoy your creation, and let it transport you to far-off lands with every luscious scoop!