We have prepared this for three separate holiday occasions, always to rave reviews. In fact, it is so delicious, we've been volunteering to bring dessert, just to have an excuse to make more! It pairs beautifully with the Hot Chocolate Fudge Cake in the 12/08 issue, but is just perfect on its own. Be sure to plan ahead, because the custard must be completely cool (e.g. overnight in the fridge) before you begin to churn the ice cream.
Thai Red Curry Shrimp
