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

Ingredients:
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

Method:
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