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Curry and Mint Ice cream

  • 0 people already cooked this dish.
  • Total: 65min
    Preparation: 40min
    Cooking: 25min
  • Portions: 10
  • Difficulty: Easy


  • 16 Ounces Carnation Full Cream Evaporated Milk 330ml (2 Cups)
  • 2 Cups Nestlé Cream 300G Tin
  • 1 1/2 Teaspoon Curry Powder
  • 2 Tablespoons Fresh Mint Chopped finely
  • 1/4 Teaspoon Salt, Table
  • 1 Can Nestlé Sweetened Condensed Milk 395G Tin
  • 6 Units Egg, Yolk, Raw, Fresh
  • 1 Pack Maggi Coconut Milk Powder Mix 50G Pouch


  1. In a medium-sized pot, add Evaporated Milk, Cream, curry powder, mint leaves and salt. Bring to a boil, turn off the heat and cover with a lid and let infuse for 10 minutes.

  2. Whisk Sweetened Condensed Milk and egg yolks together. Slowly begin to add some of the hot cream mixture to the egg mixture, whisking constantly to temper the eggs. If the cream is added too quickly, the eggs will scramble.

  3. Pour the mixture back into the pot, add Coconut Milk Powder and cook on a low heat, stirring constantly until it is thick enough to coat the back of a spoon.

  4. Remove mixture from heat, cool quickly by placing the pan in a bowl of ice water; stir for 5 minutes.

  5. Place in an ice cream maker and follow manufacturer's instructions.

  6. Serve right away or place in freezer until ready to serve.


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