Curry Ice Cream

I knoooooow!!! Please try this ice cream – it is unusual but really has flavour-interest that will keep you coming back!

500ml cream
1 X 385g can of condensed milk
15ml mild curry powder
5ml ground cinnamon
15ml ground turmeric
yellow food colouring
cinnamon quills (sticks) to decorate
sugar cones or bowls

Add the cream and condensed milk to the bowl of a stand mixer fitted with the whisk attachment.
Sift the curry powder, cinnamon and turmeric into the bowl. Do not skip the sifting as you might end up with lumps of spice!
Turn the mixer to high speed and beat the mixture until it reaches medium-stiff peaks.
Pour the mixture into a 4 litre container (I use a medium size bread tin) and cover it with plastic wrap.
Place in the freezer for at least 6 hours.
Take the ice cream from the freezer and stand at room temperature for 15 minutes before serving.

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