No-Churn Peanut Butter Curry Ice Cream

By stancec44

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.

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.

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

Preparation

Step 1

Pour the condensed milk into a large bowl. Stir in the powdered peanut butter, milk powder, curry powder (to taste; see headnote) 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.