The association of curry paste and ice cream might not immediately come to mind, but combine they do for this adventurous dessert from Christopher Wicks at Bell’s Diner for Taste of Bath
This recipe requires an ice cream machine
1. To make the vindaloo ice cream, boil the whole milk with the milk powder and half the sugar. Whisk rest of sugar with the egg yolks, then pour the boiled milk over the egg mixture, whisking vigorously.
2. Strain the mixture and allow it to cool. Cover with cling-film. Stir in the curry paste and churn the mixture in an ice cream machine.
3. To make the poppadom tuiles, cream the butter and sugar together until smooth. Sift the rice and gram flours together. Add 6 teaspoons of the flour mixture to the butter and sugar mixture, then do the same with the egg white, alternating between the two and beating between each addition, until you have a smooth mixture. Chill overnight.
4. The next day, draw four large triangles on non-stick baking paper, using a stencil or set square, and cut them out. Spread a layer of the mixture on each paper triangle and place them on baking mats. Bake in a preheated 180°C oven for 10 minutes or until golden.
5. Remove from the oven and before they can harden, quickly wrap each round a metal cone mould. Remove and allow to cool in the cone shape. To serve, fill the cones with equal portions of chopped mango, grated lime rind and mint. Sprinkle with the lime juice and top with the ice cream.
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Recipe © courtesy of Christopher Wicks at Bell's Diner
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