2 cups heavy cream
1 cup whole milk
1/2 teaspoon curry powder (preferably Madras)
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
6 large egg yolks
1 cup packed light brown sugar
6 tablespoons Lusty Monk Alter Boy mustard
Equipment: an ice cream maker
Bring cream, milk, curry powder, vanilla, and salt just to a boil in a heavy saucepan, stirring occasionally.
Meanwhile, whisk together yolks and brown sugar in a large metal bowl until thick and creamy. Add hot cream mixture in a slow stream, whisking constantly, and pour back into pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Remove from heat.
Pour custard through a fine-mesh sieve into a clean metal bowl and cool in an ice bath. Whisk in mustard, then continue to chill, stirring occasionally, until cold.
Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Mustard, Onion and Pretzel Bread Pudding
26 oz frozen soft pretzels
1 large yellow onions, sliced and caramelized
5 whole eggs
1 1/4 cup heavy cream
4 tablespoon Lusty Monk Original Sin mustard
2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Preheat oven to 350. Cut unbaked pretzels into large bites and put into a cooking spray coated 9×12 baking dish. Spread caramelized onion evenly over pretzel pieces. In a mixing bowl combine remaining ingredients and mix well. Pour over pretzels and onions and gently stir so all is coated. Bake in oven for about 45 minutes, until center is done.