This recipe was contributed to the book by a chef in Germany and served with Potato Foam. I didn't make the potato foam. I also reduced the amount of a mild curry powder from 2 tsp down to 1 tsp.
As with some of these cheffy recipes, they are more suited to the restaurant than the home kitchen. Timing for this ice cream is critical as once it is frozen overnight it changes texture from normal looking ice-cream to a crumbly mix that is impossible to scoop into a neat shape. It can be churned again in the TM though before serving which I did so that I could see the difference. It is so worth the trouble of blending it for a few seconds on a high speed for 1 serving. I didn't think I would want to do this but the change in texture is certainly worth the effort.
Maybe not everyone's cup of tea but it's an interesting flavour and if you don't tell your guests what it is, maybe they will enjoy it as I have.
Picture 1 is how it looked when first made and had been churned and in the freezer for a couple of hours.
Picture 2 shows how it looked next day.
Picture 3 after a quick blitz in the Thermomix.
