Turmeric Infused Nice Cream

Ingredients

• 1 (14 ounce) can coconut milk
• 1 (1 1/2 inch) piece fresh ginger, peeled and sliced
• 1 (2 inch) piece fresh turmeric root, peeled and grated
• 2 tablespoons coconut oil
• ½ vanilla bean, halved lengthwise
• ¼ cinnamon stick
• 10 cardamom pods
• ½ teaspoon black peppercorns
• 3 tablespoons honey
• 1 (1/2 inch) piece fresh ginger, peeled and grated

Step 1

Combin the coconut milk, coconut cream, sliced ginger, fresh turmeric, coconut oil, and a split vanilla bean in a bowl, then set it aside. Next, take a cinnamon stick, cardamom pods, and some peppercorns and give them a good crush in a mortar and pestle until the cinnamon breaks into pieces and the cardamom pods open up, lightly smashing the seeds and crushing the peppercorns just a bit. Toss this spice mix into a saucepan over medium-low heat, stirring gently to help release their flavors, then take it off the heat.

Step 2

Pour the coconut milk mixture into the saucepan, being careful not to let it get too hot. Stir in the honey and let everything sit at room temperature for about 15 minutes. Then pop it in the fridge until it’s cool but the coconut oil hasn’t solidified—around 10 minutes should do it.

Step 3

Once chilled, fish out and discard the ginger slices and cardamom pods. Remove the vanilla bean, scrape out the seeds, and stir them back into the mixture before tossing the pod away. Use an immersion blender to blend everything until smooth.

Step 4

Pour this mixture into your ice cream maker and churn according to the instructions—usually about 20 minutes. In the last five minutes, add some freshly grated ginger for an extra kick. When it’s done, transfer the nice cream to an airtight container and freeze it for about 4 hours or until firm.

Step 5

Serve it up with a light sprinkle of ground turmeric and a pinch of cayenne for a little heat and color. Enjoy!