Curry Ice Cream

I'm a little late in posting this, but this ice cream has gotten at least 1 good review already. I made a small test batch a while back, but unfortunately, small volumes do not do well in the ice cream machine. I ended up with an ice block. Below is the "full-size" version.

You might be surprised by the spicy aftertaste of this ice cream. Try it once, after which you may end up adjusting the spice factor of the recipe.

Ingredients

• 1 qt light cream
• 1 cup packed light brown sugar
• 6 2/3 tablespoons (8 tsp) of curry powder
• 1 cup 1% milk

Methods

1. Heat cream until almost boiling. Turn down heat.
   
2. Add curry and brown sugar. Actually, you may want to add the cream to the brown sugar to try to avoid lumps. Eventually, however, all the lumps will dissolve in the cream. You can keep the heat on very low to help you along.
3. Refrigerate until the mixture is cold.
4. Add the milk before putting the chilled mixture in the ice cream machine.
5. Churn, baby, churn! Then harden in the freezer.