Curry and Mint Ice Cream - PCOS-Friendly Recipe

Servings: 1

Lunch

This Curry and Mint Ice Cream is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

2 cups 35-percent whipping cream
1 cup whole milk
1/2 cup fresh mint leaves, torn
1/2 teaspoon coriander powder
1/2 teaspoon sweet paprika
1/2 teaspoon turmeric
A pinch of salt
1 cup sugar
6 egg yolks
1/4 cup white chocolate chips

Instructions

In a medium pot, combine the cream, milk, mint, coriander, paprika, turmeric and salt. Bring to a boil, and then turn off the heat, cover with a lid and let infuse for 10 minutes.
Whisk the sugar and egg yolks until pale and thick. Slowly begin to add the hot cream mixture while whisking constantly to temper the eggs. If the cream is added too quickly, the eggs will scramble. Pour the mixture back into the pot and cook over low heat, stirring constantly, until it is thick enough to coat the back of a spoon. Pour into a clean bowl and refrigerate for several hours, until it is cold.
Stir in the chocolate chips and then freeze in an ice cream maker. Transfer the ice cream to a freezer-proof container and store in the freezer.

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Frequently Asked Questions

Is Curry and Mint Ice Cream good for PCOS?

Yes, this Curry and Mint Ice Cream recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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