Scooped: Massaman and Coconut Curry Sorbet

Name: Scooped: Massaman and Coconut Curry Sorbet
Prep time: 8 h
Cook time: 8 h
Total time: 8 h
Yield: 2
Cuisine: Indian, Asian
Ingredients: 1 can coconut milk; 1 pinch A of cinnamon powder; 1 can coconut cream; 1 Tbsp massaman curry paste; 1 Juice a lime; 1 pinch Optional: An extra of chili flakes or powder, if you like your sorbets spicy; 158 milliliters sugar (raw or even palm sugar are best, if youve got them)

The recipe Scooped: Massaman and Coconut Curry Sorbet is ready in approximately 8 hours and is definitely a tremendous gluten free, fodmap friendly, and vegan option for lovers of Indian food. This recipe serves 2. One portion of this dish contains roughly 5g of protein, 48g of fat, and a total of 739 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have powder, massaman curry paste, coconut cream, and a few other ingredients on hand, you can make it.

Instructions

Mix all the ingredients together until fully combined.

Chill overnight (or at least 4 hours) in the fridge, and spin in ice cream machine according to manufacturer's instructions.

Ingredients you will need

Ice Cream

Equipment you will use

Ice Cream Machine

Equipment

Ice Cream Machine

Ingredients

Servings:

1can

coconut milk 1pinch

A of cinnamon powder 1can

coconut cream 1Tbsp

massaman curry paste 1

Juice a lime 1pinch

Optional: An extra of chili flakes or powder, if you like your sorbets spicy 158milliliters

sugar (raw or even palm sugar are best, if you've got them)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Tanian et Vincent Careme Terre Brulee Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.