Ice Cream with Turmeric Pepper (Printable Version)
Creamy frozen dessert infused with turmeric’s warmth and a hint of peppery spice; luscious and refreshing.
# What You'll Need:
→ Base Mixture
01 -
480 ml heavy cream
02 -
240 ml whole milk
03 -
150 g granulated sugar, divided
04 -
1.5 teaspoons ground turmeric
05 -
0.5 teaspoon freshly ground black pepper
06 -
1 teaspoon pure vanilla extract
07 -
Pinch of sea salt
08 -
4 large egg yolks
09 -
Optional: 0.25 teaspoon ground ginger or cinnamon
# Steps To Follow:
01 -
In a saucepan, combine the whole milk, heavy cream, ground turmeric, black pepper, and half of the granulated sugar. Warm the mixture gently over medium heat, stirring until it is steaming but not boiling.
02 -
In a separate bowl, whisk the egg yolks with the remaining sugar until pale. Gradually pour a small amount of the hot cream mixture into the yolks while whisking continuously to temper them. Return the tempered yolk mixture to the saucepan.
03 -
Place the saucepan over low heat and cook the mixture, stirring constantly with a wooden spoon or spatula, until slightly thickened and it coats the back of the spoon (approximately 77°C). Do not let it boil.
04 -
Remove from heat. Stir in the vanilla extract and sea salt. Pour the custard through a fine mesh sieve into a clean bowl to ensure a smooth texture. Cool to room temperature, then refrigerate for at least 4 hours or overnight.
05 -
Transfer the chilled custard to an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
06 -
Spoon the churned ice cream into a freezer-safe container, cover, and freeze for 3 to 4 hours until firm before serving.
# Notes and Tips:
01 -
For enhanced flavor complexity, add ground ginger or cinnamon with the spices.