Prep: 30 min. + chilling Process: 20 min. + freezing
Ingredients1 cup whole milk3 pandan leaves1/2 teaspoon McCormick red curry powder1 can (15 ounces) cream of coconut1-1/2 cups heavy whipping cream1 drop green food coloring, optional
DirectionsIn a small saucepan, combine the milk, pandan and curry powder. Bring to a boil. Remove from the heat. Cover and steep for 30 minutes. Remove and discard pandan leaves. In a blender, combine the cream of coconut, whipping cream, food coloring if desired and milk mixture. Cover and process until blended. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
1/2 cup: 381 calories, 27g fat (18g saturated fat), 64mg cholesterol, 58mg sodium, 35g carbohydrate (34g sugars, 0 fiber), 2g protein.
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