No-Churn Peanut Butter Curry Ice Cream 8.000

Deb Lindsey for The Washington Post

Jun 27, 2017

This unexpected, sweet-with-heat combination of flavors is one of the richest-tasting no-churn ice creams we've tried.

In testing, we cut back on the original amount of curry powder, which was 1 tablespoon.

Where to Buy: Peanut powder/peanut butter powder is available at Target and Walmart stores as well as natural foods markets. If you can't find it, simply grind roasted, unsalted peanuts to a fine powder in the food processor.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings; makes 1 1/2 quarts

Ingredients
  • One 14-ounce can sweetened condensed milk
  • 1/4 cup powdered peanut butter
  • 1/4 cup dehydrated milk/powdered milk
  • 2 teaspoons curry powder (see headnote)
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, well chilled

Directions

Pour the condensed milk into a large bowl. Stir in the powdered peanut butter, milk powder, curry powder (to taste) and vanilla extract until well incorporated.

Beat the heavy cream in the bowl of a stand mixer fitted with a balloon-whisk attachment or use a handheld mixer. Beat on medium-high speed for 5 to 7 minutes, to form stiff peaks.

Mix a few spoonfuls of the whipped cream into the condensed milk mixture, then fold in the remaining whipped cream until fully incorporated. Do not over-mix.

Spoon the mixture into a container and freeze for at least 5 hours before serving.

Rate it

Recipe Source

Adapted from "Food52 Ice Cream and Friends: 60 Recipes and Riffs for Sorbets, Sandwiches, No-Churn Ice Creams, and More," by the editors of Food52 (Ten Speed Press, 2017).

Tested by Sandhya Babu.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.