I stole the inspiration for my latest culinary concoction straight from my go-to ice cream guide: Jeni’s Splendid Ice Creams at Home. Jeni calls this recipe Gucci Muu Muu for its rich, vibrant blend of flavors.
In fact, I’ll let her describe this milky masterpiece herself:
The result was every bit as decadent and luxurious as that description suggests. I loved the balance of sweet and spicy, as well as the chewy, candied texture.
Note: I used Penzey’s sweet curry powder (as well as their natural cocoa powder). I reduced the amount of curry powder from one tablespoon to one teaspoon so it wouldn’t overpower the chocolate and coconut. My advice is to start with one teaspoon and add more to taste.
The showstopping conclusion: