Peanut Butter Curry Ice Cream

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  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 tsp salt
  • 3 egg yolks
  • ¾ cup sugar (the original recipe calls for 1 cup but we like it less sweet)
  • ½ cup peanut butter, preferably smooth
  • ½ tsp vanilla extract
  • 2 tsp vadouvan curry, minced, or your favorite curry powder


  1. Fill a large bowl or pan with ice and water. Place a large, €clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
  2. In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
  3. Meanwhile, in a medium bowl, whisk together the egg yolks, sugar, peanut butter, and vanilla until well blended. If you’re using curry powder (not vadouvan), whisk that in now, too.
  4. Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
  5. Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. If you’re using vadouvan, stir it in right now. Let cool, stirring occasionally.
  6. When the custard has totally cooled, cover the bowl tightly and chili in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

Source: Humphrey Slocombe Ice Cream Book