Coconut Curry Sorbet

Submitted by Raquel Grinnell

"Altered for the home cook, pastry Chef Tiffany MacIsaac of Cru in New York City's recipe. Cooking time is chilling and freezing time."

 

• Ready In: 5hrs 15mins
• Ingredients: 5
• Yields: 1 pint
• Serves: 4

ingredients

• 2 (14 ounce) cans coconut milk (preferably Mae Ploy, Chao Koh or another Thai brand, available in Southeast Asian markets)
• 2⁄3 cup sugar
• 4 cups light corn syrup
• 2 tablespoons curry powder (to taste)
• 2 teaspoons salt

directions

1. Heat the first three ingredients in a non-reactive pot over medium heat until sugar is fully dissolved.
2. While the mixture is still warm, stir in the curry powder in increments until it reaches the desired taste. Make sure that the curry is evenly distributed. Set aside to cool to room temperature.
3. Chill the base overnight (preferably) or at least 3 to 4 hours. Freeze in your ice cream maker according to the manufacturer’s instructions. When the ice cream is near-frozen, add in the 2 teaspoons of salt. Transfer to a freezer-proof container and freeze for at least 1 hour before serving.