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Chocolate "Khari" Ice Cream
July 09, 2007
I have to admit, when I first saw the ingredients of the Vosges Naga Exotic Candy Bar, combining chocolate, curry, and coconut flakes, I was intrigued but skeptical. One taste and I knew that chocolate and curry could indeed be friends. Of course, chocolate and ginger has long been one of my favorite combinations, so why not curry? Here then is my riff on the Naga bar, Chocolate Khari Ice Cream (Khari is the Indian word for curry--thought to be derived from the Tamil word, Kari).
1 can coconut milk (13.5 oz)
3 cups half and half
3 teaspoons sweet curry powder
pinch of cayene powder (or more to taste)
4 egg yolks
1/2 cup sugar
7 oz. Felchlin Grand Cru Chocolate (chopped)
1/2 cup milk or buttermilk (optional)
Combine the coconut milk, half and half, and spices in a 2 quart sauce pan. Over medium heat slowly bring the mixture just barely to a boil. Remove from heat.
Combine the egg yolks and sugar, beat until well mixed. Add a small amount of the hot milk to the egg yolk/sugar and mix until combined. Wisk the warmed egg mixture back to the milk in the saucepan. Simmer on low heat until the custard just coats the back of the spoon. Do not over cook. Remove from heat and wisk in the chocolate until it is completely melted and the color is uniform.
If the custard seems too thick, stir in a 1/2 cup milk or buttermilk to thin the custard a bit and temper the richness.
Transfer the custard to a glass or stainless steel bowl that's just big enough to hold the lot. I like to set this bowl in an ice bath (a very large bowl filled part way with ice and cold water) to quickly bring down the temperature before I put the custard in the refrigerator. In any case, cool the custard for at least four hours or, for best results, over night.
Freeze the ice cream according to the instructions on your maker.
Pair with a Warre's Tawny Port, homemade ginger snaps, and Nitin Sawhney. Enjoy!
