Ever since visiting California over the holidays, I've been obsessed with fresh turmeric root in any and all forms. My parents got me hooked after following in their turmeric-green smoothie (how LA is that?) footsteps. It took me a while, but I finally found a source in my neighborhood and now - it goes in everything. Even, ice cream.
Leave it to me to develop an ice-cream-making addiction in the dead of a (literal) frozen NYC Winter. Whether it's the most rational of activities in this weather, you'll have to decide, but it couldn't be a more warming flavor. Turmeric and ice cream is a match made in heaven, and if you're lusting over the root like I am, you will die for this vibrant dessert.
TURMERIC & CANDIED GINGER ICE CREAM (Vegan & Gluten-free) SERVES 6-8
Adapted from Golubka Kitchen
- 2 (15oz) full-fat cans coconut milk
- 1 tablespoon arrowroot powder (or 1/2 tsp. xantham gum)
- 1/2 cup maple syrup
- 2 inch peeled knob of ginger + 1/4 cup grated ginger
- 2 inch peeled knob of turmeric + 1/4 cup grated turmeric
- 1/3 cup finely chopped crystallized ginger
- Pinch of sea salt
In a bowl, whisk together 1/4 cup of coconut milk with arrowroot powder to form a thick slurry, set aside. Heat the rest of coconut milk, maple syrup, ginger knob, turmeric knob & grated turmeric in a small saucepan. Bring to low boil then cover and let infuse until cool.
Strain the ginger & turmeric through a fine mesh sieve, then return to saucepan and whisk in the slurry until smooth. Remove from heat, then mix in sea salt and grated & crystallized ginger. Let the mixture cool completely, then refrigerate overnight or 5-6 hours before adding to your ice cream maker. Use as brand directs or about 25-30 minutes. Store in a glass tupperware container or loaf pan.