Thank you to everyone who helped support ‘Cook and Share a Pot of Curry’!
Especially to those of you who shared your special curry recipes on Season with Spice for others to find and cook for Sunday’s event. It was an amazing variety and just shows how much curry has transformed and adapted to local cuisines around the world. From vegetarian curries in South India to seafood curries in Malaysia and Indonesia, from yellow curries in Thailand to brown curries in Japan.
After this curry buffet on Season with Spice, there was only one appropriate recipe to post next – an after dinner mint recipe.
And if you have ever been to an Indian restaurant, that after dinner mint is actually a spice.
The refreshing, licorice-flavored fennel seeds are usually eaten raw or with a candy coating. I tend to grab for the candied fennel. A few spoonfuls to feed my addiction to spices.
By adding another spice – fresh mint leaves – I created a smoother, cooler, stronger after dinner mint by churning up Mint Fennel Ice Cream.
But don’t let the name limit your imagination. Have it after-breakfast, after-lunch, after-work, after-school, after-whenever you want!
After Dinner Mint Fennel Ice Cream (eggless)
by Season with Spice
Makes 1/2 liter
What you’ll need:
3/4 cup heavy cream
3/4 cup whole milk
1 cup fresh mint leaves
1 heaping tsp of Season with Spice's whole fennel seeds
1/4 cup raw sugar
Process:
1. With a mortar and pestle, pound the fennel seeds into a powder and transfer it to a small pot.
2. Add the cream, milk, and mint leaves into the small pot. Using a heat resistant plastic spatula, stir frequently over medium-low heat until small bubbles appear along the edges (but don’t let it boil). Should be about 10 minutes. Then turn heat off, cover, and let sit for a minimum of 30 minutes.
3. Reheat the mix for 2 minutes and then stir in sugar until dissolved, and turn heat off. Let sit for 5 minutes, stirring frequently.
4. Layer the bottom of a large bowl with ice cubes, and set a small metal bowl inside. Pour mixture through a strainer into the small metal bowl.
5. Stir mixture occasionally to help cool faster. Once cool (should take about 10 minutes), pour mixture into the ice cream machine and churn.
6. Transfer the ice cream into a plastic container, lay plastic wrap directly on top of ice cream and press down gently (to prevent ice crystals from forming on top of the ice cream), and seal with airtight cover. Set freezer temperature to the coldest setting, so the ice cream freezes faster.
Notes:
1. For a dinner party, serve in mini scoops after dessert.
2. To make a sweeter, stronger version, add 1 tbsp of sugar, 1/2 tsp of fennel seeds, and 1/2 cup of mint leaves.
3. If you’re new to making ice cream, please see my “Tips on Making Ice Cream at Home”
by Season with Spice
Makes 1/2 liter
What you’ll need:
3/4 cup heavy cream
3/4 cup whole milk
1 cup fresh mint leaves
1 heaping tsp of Season with Spice's whole fennel seeds
1/4 cup raw sugar
Process:
1. With a mortar and pestle, pound the fennel seeds into a powder and transfer it to a small pot.
2. Add the cream, milk, and mint leaves into the small pot. Using a heat resistant plastic spatula, stir frequently over medium-low heat until small bubbles appear along the edges (but don’t let it boil). Should be about 10 minutes. Then turn heat off, cover, and let sit for a minimum of 30 minutes.
3. Reheat the mix for 2 minutes and then stir in sugar until dissolved, and turn heat off. Let sit for 5 minutes, stirring frequently.
4. Layer the bottom of a large bowl with ice cubes, and set a small metal bowl inside. Pour mixture through a strainer into the small metal bowl.
5. Stir mixture occasionally to help cool faster. Once cool (should take about 10 minutes), pour mixture into the ice cream machine and churn.
6. Transfer the ice cream into a plastic container, lay plastic wrap directly on top of ice cream and press down gently (to prevent ice crystals from forming on top of the ice cream), and seal with airtight cover. Set freezer temperature to the coldest setting, so the ice cream freezes faster.
Notes:
1. For a dinner party, serve in mini scoops after dessert.
2. To make a sweeter, stronger version, add 1 tbsp of sugar, 1/2 tsp of fennel seeds, and 1/2 cup of mint leaves.
3. If you’re new to making ice cream, please see my “Tips on Making Ice Cream at Home”
