Coriander Ice Cream with Cilantro Syrup

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.

• Return the mixture to low heat and add the coriander

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

• 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.

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

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

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.

• 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.