I’ve been on a mini-tear of homemade ice cream lately, and at my daughter’s request, decided to give curry a try. I thought that coconut milk would make a nice base instead of dairy milk, and that some minced ginger would complement the curry. I started with two cans of coconut milk, added ¾ cup of sugar, about a teaspoon of madras curry powder, and a teaspoon of minced ginger. I heated the mixture to make sure the sugar was completely dissolved, then chilled it in the fridge for several hours. After it was completely cooled, I dumped it into my ice cream maker and let ‘er rip.
The result was….different. As I was scooping it out of the ice cream maker and into a freezer-friendly box, I caught a small whiff of something vaguely familiar, but not at all appetizing. I couldn’t quite put my finger on it until…baby poop? I banished the thought from my mind, and put the ice cream in the freezer to harden.
At the moment of truth: Ugh. Really a distasteful combination of flavors. My daughter said, “I like it…I think.” (What the hell does THAT mean??) After we’d had a chance to think about it, my daughter suggested that maybe the sugar was throwing us off and the ice cream might work better with a completely savory profile than the clash of savory and sweet, but I pointed out, “Without the sugar, it’s just frozen SAUCE!”
I’m going to dump it and NEVER MAKE IT AGAIN. Then again, nothing ventured, nothing gained. Or as Voltaire put it, “Once, a philosopher. Twice, a pervert.”