Turmeric ice cream
Very aromatic, good on its own and also goes well with many savoury vegetable dishes.
Ingredients
- 100 ml milk
- 3 tbsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1 vanilla pod, split lengthwise and seeds scraped out
- 250 ml condensed milk (unsweetened)
- 75 g runny honey
- 400 ml cream, whipped
Method
- In a saucepan, bring milk and all spices to a boil. Remove from heat, cover and let infuse overnight in the refrigerator. Next day, pass the flavoured milk through a fine-meshed sieve into a large bowl. Add condensed milk and honey, mix well. Fold in whipped cream. Transfer mixture into shallow freezer-proof dish and freeze for several hours. Remove from freezer every 30 minutes and energetically mix with a whisk to prevent the formation of large ice crystals. Move from freezer to fridge 30 minutes before serving.