Turmeric (Curcuma domestica, syn C. Longa) is a spice widely associated with curries, but it also makes a delicious golden ice cream.
The high antioxidant, anti-bacterial and anti-inflamatory properties of turmeric offer numerous health benefits, with studies indicating its value in the treatment of cancer, alzheimers disease, arthritis, liver conditions and more. Another noteable characteristic of this culinary favorite, is the robust, vibrant, deep yellow it infuses to any dish, along with a mildly astringent flavour.
This recipe balances the bitter notes of turmeric with the sweetness of maple syrup, the earthy flavour of maca root, the caramel hints of mesquite and the cooling richness of coconut cream.
Ingredients
1/4 cup maple syrup (or coconut nectar)
2 400ml cans of coconut cream
1 teaspoon mesquite powder
1 teaspoon of maca powder
1 teaspoon turmeric powder
Pulp of 1 vanilla pod
Method
Add all the ingredients to a large bowl and whisk until slightly airated and well combined (dry ingredients should no longer be visable with an even colour of gold throughout). Pour the velvet cream into glass jars with the lids on or a freezer proof container covered with cling film. Place in the freezer for one hour before removing to stir and return to the freezer for a further hour. Continue doing this until you achieve the desired texture (2-3 hours works best).
