Coriander Ice Cream with Cilantro Syrup

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A smooth creamy Ice Cream with just enough spice to remind you what's inside. Can be served with or without the syrup.

Ingredients

Ice Cream Fixin's

  • 1 3/4 Cups of Whole Milk
  • 2 Eggs (beaten)
  • 1/8 tsp of salt
  • 1 1/2 Cups of Whipping Cream
  • Coriander
  • Cashews
  • Spritz or two of Lime Juice

Sauce Fixin's

  • 1/2 Cup Water
  • 1/2 Cup White Sugar
  • 2 TBSP Lyle's Golden Syrup (or corn syrup though lyles is better)
  • chopped handful of Cilantro

Method

Ice Cream

  • Start by toasting your coriander, grinding it and laying it aside.
  • Heat the milk and salt until it's steaming then slowly temper into the beaten eggs.

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  • Return the mixture to low heat and add the coriander

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  • Let cook gently until it thickens a bit, then chill the mixture in the fridge (at least until completely cool, preferably overnight)

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  • Add the cream just before mixing
  • Mix according to your machine's instructions.
  • About halfway through the cycle throw in a heavy handful of cashews and a bit of lime juice.


Sauce Method

  • Mix everything together and bring to a rolling boil until the sugar is dissolved.

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  • Let sit to thicken for a couple minutes then strain out the leaves.

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  • Sadly it looked a little like dog urine so using some culinary magic we'll make it nice and green.

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Serving

  • Once Your ice cream is done, I like to let mine harden in the freezer for a bit then I served it with a few dashes of the syrup. I should have let the syrup thicken more but unfortunately it was a case of serve it now or some of the guests will be taking off.


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  • This was ridiculously good and had such a unique flavour I'll definitely be making it again. After tasting it a bit I think it would be even better with a few thin ribbons of melted dark chocolate on top.