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Curry Ice Cream, Pineapple Granita & Peanut Coconut Crumble
Recipe by Pete Campbell
It may seem odd, but curry ice cream could be the next best thing. Give it a try with this sweet pineapple granita and peanut coconut crumble.
- Steps
- Ingredients
Ingredients
Curry Ice Cream
Pineapple Granita
Peanut Coconut Crumble
To Taste
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Steps
- Pre chill ice cream machine. Prepare an ice bath in a large bowl. Preheat oven to 180C.
- For the Curry Ice Cream, combine coconut and spices in a medium saucepan over medium heat. Shake pan continuously to dry roast until very fragrant and coconut is golden. Add cream, milk, ginger, turmeric, curry leaves and salt to the pan and heat until just below simmering point. Remove from the heat.
- Combine the sugar and egg yolks in a bowl and whisk until pale. Whisk some cream mixture into the egg mixture. Repeat, then whisk all of the egg mixture into remaining cream mixture. Return saucepan to a medium heat and stir continuously with a silicone spatula until mixture reaches 83C. Strain the mixture through a muslin cloth, squeezing firmly to extract all the liquid and the flavour of the spices. Place liquid in a bowl set over ice and cool. Season with salt, to taste. Churn in an ice cream machine according to manufacturer’s instructions then place ice cream into the freezer until needed.
- For the Pineapple Granita, peel pineapple and lime, cut into chunks and pass through a juicer. Add coriander and mint leaves to juice and process with a stick blender. Pass through a fine sieve into a shallow tray. Place into freezer and scrape with a fork every 15 minutes until you achieve a fluffy consistency. Reserve in the freezer until required.
- For the Peanut Coconut Crumble, place ingredients (except lime zest) into a food processor and process to a coarse crumb. Spread crumb in an even layer over a lined baking tray and bake in oven for 15-20 minutes. Shake tray halfway through cooking to ensure even browning. Remove from oven and allow to cool completely. Mix lime zest through and season with salt to taste.
- To serve, spoon some of the crumb into shallow serving bowls and top with a quenelle of the curry ice cream. Spoon the pineapple granita over ice cream and serve immediately.
