Golden Turmeric Ice Cream

Description

Source: MALAI - POOJA BAVISHI

For me, turmeric has always signified a cure to an ailment. Have a cold? Mix turmeric with hot water and lemon juice and drink it up. Trouble sleeping? Mix turmeric with warm milk and honey and head to bed. Feeling fatigued and unwell overall? Just consume a daily spoonful of turmeric. So when turmeric started becoming more prevalent in Western desserts, I was intrigued. Something I used to make myself feel better… in a dessert? But then I tried it in ice cream and realized how delicious it could be! I still turn to turmeric when I’m feeling a bit off, but I’d rather just have a scoop of this ice cream.

Ingredients

• 2 ounces fresh ginger
• 1 tablespoon cornstarch
• 1 ¼ cups plus 3 tablespoons heavy cream
• 3 tablespoons cream cheese, at room temperature
• ¼ teaspoon salt
• 2 cups whole milk
• 1 cup granulated cane sugar
• 2 tablespoons honey
• 2 teaspoons ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground black pepper

Directions

1. Cut the ginger into long, 1-inch strips and transfer to a small saucepan.
2. Add water just to cover the ginger and bring to a boil over medium-high heat.
3. Boil for exactly 2 minutes, then remove from heat and drain well.
4. Set the ginger aside.
5. In a small bowl, mix the cornstarch with 3 tablespoons of the cream to make a slurry.
6. Whisk the cream cheese and salt into the slurry until smooth.
7. Set aside.
8. In a saucepan, combine the remaining 1 ¼ cups cream, the milk, sugar, honey, turmeric, cinnamon, pepper, and reserved ginger and whisk to mix.
9. Bring to a rolling boil over medium heat, whisking constantly to dissolve the sugar.
10. Continue to boil, whisking constantly, until everything is well incorporated, about 4 minutes.
11. Remove from the heat and whisk in the cornstarch slurry, mixing well.
12. Return the mixture to a boil over medium heat and boil, stirring, until slightly thickened, about 1 minute.
13. Remove from the heat and let cool to room temperature.
14. Strain the cooled base through a fine-mesh sieve into a container, cover tightly, and refrigerate for at least 4 hours. (If you have the time, letting it sit in the refrigerator overnight is ideal.)
15. Remove the chilled base from the refrigerator and stir to recombine.
16. Transfer the base to your ice cream maker and churn according to the manufacturer’s instructions.
17. Serve the soft ice cream right away, or place in the freezer to freeze completely.

YIELD: MAKES 1 1/2 QUARTS