Peanut Butter Coconut Curry Ice Cream

My introduction to Hedy Goldsmith came with my first visit to Michael's Genuine in Miami. It's one of our favorite restaurants and Hedy is the pastry chef there. She's an amazingly talented chef; her desserts are imaginative, unusual and every plate an adventure in flavor combinations. They are each compositions with several elements, but the portions are not so large as to be overwhelming. Trust me, you won't want to share. Share tastes, yes, so if you are fortunate enough to visit Michael's, have everyone order something different. 

Once I enjoyed a dessert described as Basil Panna Cotta with Strawberry Consomme, Pine Nut Madeleines and Pickled Peaches. The mini-madeleines were quite delightful and certainly the simplest element on the plate, so when I noticed Hedy working in the kitchen, I asked the waitress to ask if she would share the recipe. I watched the waitress approach Hedy and I was refused by a head shake....absolutely not. Well, I understand. Why would a chef give away her secrets? So I did what all of you would do: went home and made them for myself! 

But now, Hedy has a cookbook out. (No pine nut madeleine recipe though.) It's called Baking Out Loud. Not only is this cookbook fun to read, but the recipes are single elements and not the intricately-designed dessert plates Hedy creates at Michael's. The recipes all have marvelous and unusual flavors, with a Hedy Goldsmith twist like Red Velvet Twinks (Twinkies) and Mochaccino Whoopie Pies. But it doesn't stop there. There are some exotic ice cream flavors...licorice ice cream for one, or how about a ricotta gelato? And then there is a tangerine creamsicle pot de crème and the most divine looking lemon meringue tart. 

So what did I decide to make? Brace yourselves as it's so unlike me: her Peanut Butter Coconut Curry Ice Cream. Hedy describes this as not for the faint of heart, with one foot in sweet and the other in savory. And, she suggests if you don't like it, pour it over tandoori chicken. Hah! Really, how could I resist making an ice cream described thus?

Peanut Butter Coconut Curry Ice Cream

From Baking Out Loud by Hedy Goldsmith

2 cups heavy cream
2/3 cup coconut milk
1/4 teaspoon natural coconut extract
2 vanilla beans, split (I used 2 teaspoons vanilla bean paste)
2/3 cup granulated sugar
1/2 cup creamy peanut butter (preferable organic) at room temperature
2 tablespoons firmly packed dark brown sugar
3/4 to 1 teaspoon curry powder (Hedy uses a curry powder called vadouvan)  
1/2 teaspoon salt

Combine the cream and milk. Scrape the vanilla bean seeds out and add, along with the beans. Add all the remaining ingredients and heat, whisking, until nearly boiling. Remove from heat and taste. They curry flavor should be prounounced as it will mellow mellow slightly. Add another 1/4 teaspoon if desired. Cool and then refrigerate until cold. You can chill up to 2 days before churning.
Fish out the vanilla beans and churn according to manufacturers directions.

                                                                                                                                       MY Pine Nut Madeleines


  1. Wow, that is is an original flavor! I am really intrigued and tempted by your ice cream.



  2. Yup, you're right, that is creative. I am trying to imagine peanut butter ice cream and falling short on the imagination department. I trust you implicitly so I bet it tastes great. Those madeleines look like heaven

    That vadovan is a hip new spice... there's a French guy with a chic shop in Paris and now NY that blends a killer version. Never tried it.

    Just about time to start cranking up the old ice cream machine... lavender blueberry this weekend!

  3. Thank you for the recipe.I love ice cream.And this one sounds so good. My fav ice cream is cream cheese.I wander what the Lavender blueberry would taste like...
    Marie Antoinette

  4. Oh, I think I need that book! The recipe sounds fabulous...

  5. aah Barbara this look beautiful and delicious!!!

  6. Sounds deliciously different! Yet another ice cream to add to my growing list of ones to try. Bring on summer! :)

  7. So creative! She sounds like a wonderful chef.

  8. I am so going to try this! I've been into making ice cream quite a bit this spring and I'm sick of the old standbys...

  9. Ice creams seems to be the most popular posts these days. Now I just have to get a machine. I love the flavors that you described. You know the most interesting people Barbara.

  10. What an original ice cream recipe!

  11. This sounds like a wonderful cookbook, Barbara! It sounds like she likes to put together unique ingredients that one would probably not think of putting together taste great. I love that you made the pine nut Madeleines. They must taste great! Love this unique ice cream flavor and coconut and peanut butter are favorites.

  12. Ohh..mi querida Barbara se ven deliciosas y bellas una exquisitez,hugs.

  13. Delicious, sweet ice cream :D

    Choc Chip Uru

  14. This books sounds like a lot of fun! And, I've love to visit Michael's Genuine. The ice cream sounds fantastic, and the toasted coconut on top is the perfect garnish!

  15. barbara, this may be the very first thing you've featured that i don't think i'd like! curry is just not my friend. :) love the coconut business, though!

  16. The combo of flavour is intriguing -- and the book sounds great!

  17. Wow! That's definitely not for the faint of heart or stomach either.



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