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Thai Curry Ice Cream with Roti, Chilli Caramel and Lemon and Ginger Crumb
Recipe by Depinder Chhibber
Try Depinder Chhibber's Thai Curry Ice Cream with Roti, Chilli Caramel and Lemon and Ginger Crumb today!
- Steps
- Ingredients
Ingredients
Thai Curry Paste
Thai Curry Ice Cream
Roti
Lime and Ginger Crumb
Chilli Caramel
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Steps
- Preheat an oven to 170°C. Line a baking tray.
- Pre-chill an ice-cream machine.
- For the Thai Curry Paste, add all the ingredients into a food processor with 1 tablespoon of oil and a pinch of salt and pepper, blitz into a coarse paste.
- In a pan on medium heat, add the remaining oil followed by the curry paste and cook for 3-4 minutes, until fragrant. Set aside.
- To make the Thai Curry Ice Cream, in a saucepan, bring cream and milk to a boil. Meanwhile in a bowl, whisk together egg yolks and sugar. Add the hot cream and milk mixture and whisk to combine.
- Add the curry paste and transfer back to the saucepan. Cook the mixture to 82°C, then let the flavours infuse for at least 15 minutes. Blend with a stick mixer to increase the flavour and transfer to the freezer for 10 minutes.
- Strain the mixture through a muslin-lined sieve and transfer to the ice cream machine. Churn according to the manufacturer’s instructions.
- For the Roti, add flour and hot water to the bowl of a stand mixer fitted with a dough hook attachment and mix well.
- Meanwhile, in a microwave-safe bowl, add room temperature water, milk, sugar and salt and heat for 30 seconds until the sugar melts. Add to the stand mixer and knead for 10 minutes, until the dough is super stretchy.
- Divide the dough into 6 portions and roll into little dough balls. Place into a small deep dish that the balls fit snugly into and cover with oil until submerged. Allow to rest for 30 minutes, or until required for cooking.
- For the Lime and Ginger Crumb, pulse together all the ingredients with a pinch of salt in a food processor until the mixture starts to come together.
- Spread thinly onto a lined baking tray and bake for 15 minutes. Increase oven temperature to 190°C and bake for another 5 minutes.
- Set aside to cool then crush to a fine crumb.
- For the Chilli Caramel, grind the Thai chillies in a spice grinder and set aside.
- In a saucepan on medium heat add caster sugar and cook until melted and caramelised to a golden brown.
- Once brown, add the cream, whisking continuously, followed by butter.
- Once the butter has melted, add ½ teaspoon of the ground chillies at a time, to taste. Add more chilli until the desired heat. Season with salt and keep warm until serving.
- When the roti dough has rested, on a flat, clean surface, take one of the small dough balls out of the oil, draining out excess.
- With the base of your palm, start stretching out the dough as thin as possible or until you can see the surface of the bench, a few holes here and there are acceptable. Gently pull together the dough from the end closest forming pleats as the dough comes together to form a long snake. Roll up and flatten with your palm, but not too thick this time.
- Add 2-3 teaspoons of ghee to a frypan on a medium heat, cook the roti, brushing with ghee as it starts to brown and flipping on both sides.
- Once browned on both sides, remove from the pan and lightly crush it with both your hands, being careful as it is still quite hot to touch.
- For serving, place 1 teaspoon of the crumb in 2 place on each plate, place two quenelles of the ice cream on top of the crumb. Place the roti next to the ice cream and drizzle with the chilli caramel.
