[lead]Learn how to make coriander ice cream – a delicious make-at-home dessert that’s sure to polarise the table![/lead]
Coriander, also known as cilantro, is a really divisive herb. Most either love it or hate it. It’s very popular in Mexican and Indian cooking as well as a fantastic addition to Vietnamese Bahn mi rolls. But is this a suitable ingredient for ice cream? Well I decided to give it a try by making coriander ice cream.
But before I get into the recipe, let’s look at a few of the benefits of coriander. Making this ice cream not only gives you a tasty dessert, it actually gives you some health benefits.
Benefits of coriander
- lowers cholesterol
- regulates blood pressure
- improves bone health
- controls diabetes
There are plenty more benefits but let’s not get bogged down with nutritional facts. This article is all about creating good ice cream so let’s do it.
To get more dessert ideas check out my ice cream recipes page.
Coriander Ice Cream
Let’s start by saying that it was very popular with the kids that were at our house when this was made. I didn’t mention what flavour it was. And I suggest you do the same with kids if you want them to even try it. Maybe call it groovy green ice cream 🙂
I found this ice cream enjoyable but the lime can easily overpower the coriander. I used 2 limes and it was too much and that’s why I reduced it to 1 lime in the recipe. I recommend doing a taste test when you’re heating the ice cream base and if the lime is still overpowering, add sugar to balance out the flavour.
If coriander ice cream isn’t your style, consider making this mango ice cream which will appeal to everyone!
Coriander and Lime Ice Cream
- 4 egg yolks
- 3/4 cup sugar
- 2 cups thickened cream
- 1 1/2 cups full cream milk
- 1 lime squeezed
- 1 cup fresh coriander
- Whisk egg yolks and sugar until pale, set aside.
- Add coriander and lime to a food processor or blender and process for a few seconds. The coriander doesn't need to be completely blended.
- Heat cream and milk in a medium saucepan on a high heat until simmering, remove from heat.
- Pour 1 cup of heated milk into egg yolks while whisking as quickly as possible.
- Pour yolks into the saucepan of heated milk and return to a medium heat. Add coriander and lime. Stir frequently while heating until the mixture thickens and coats the back of a spoon.
- Pour mixture into an airtight container and chill overnight.
- Strain mixture then churn in an ice cream machine as per manufacturer's instructions.
- Add to an airtight container and freeze for at leat 2 hours until hardened.