Kumar’s Red Curry Ice Cream
1 Litre ice cream mix (base)
40 g Kumar’s Red Curry
200 g Coconut milk
100 g Mango puree
2 Star anise
2 Cinnamon sticks
3 g Pink peppercorn
30 g Pistachios
Fresh mint leaves
Mix the ice cream with the Red curry paste and stir well.
Cut the pineapple into ½ cm big chunks and grill on both sides.
For the sauce: Bring the spices, coconut milk and mango puree to boil.
Roast the pistachios and then crush.
To serve: Serve the warm pineapple and sauce with the ice cream.
Arrange according to taste. Garnish with the nuts, fruit and with mint leaves.