Creamy Golden Turmeric Nice Cream Recipe

Step 1

Combine together coconut milk, creamy coconut, thinly sliced ginger, fresh turmeric, coconut oil, and split vanilla bean in a mixing bowl, creating a fragrant blend. Leave the mixture to infuse and set it aside for a moment of mingling flavors.

Step 2

In a mortar, place a cinnamon stick, cardamom pods, and peppercorns. Grind them with a pestle until the cinnamon stick breaks into smaller pieces and the cardamom pods release their aromatic seeds, ensuring a gentle crushing of the peppercorns for added spice.

Step 3

Transfer the ground spices into a saucepan set over medium-low heat, allowing their essence to bloom as they lightly toast. After a brief moment, take the saucepan off the heat.

Step 4

Gently pour the coconut milk concoction into the warm saucepan, being careful not to overheat it. Introduce a touch of honey to sweeten the blend, stirring well to combine. Let the mixture rest at room temperature for approximately 15 minutes before chilling in the refrigerator for about 10 minutes, until the coconut oil retains its liquid state but the mixture cools down.

Step 5

Strain out and discard the slices of ginger and cardamom pods from the mixture. Extract the vanilla bean from the blend, scraping out its flavorful paste to enrich the milk before bidding farewell to the pod. Utilize an immersion blender to smoothen the mixture into a cohesive texture.

Step 6

Transfer the creamy blend into an ice cream maker and freeze according to the device's guidelines, typically around 20 minutes. Infuse a burst of fresh grated ginger into the ice cream during the last 5 minutes of churning. Once ready, store the ice cream in a sealed container and freeze until solid, usually taking about 4 hours.

Step 7

Present the finished creation adorned with a sprinkle of ground turmeric and cayenne pepper, adding a touch of vibrancy to the cooling treat.