I find it hard to resist fresh turmeric and I am so happy it is more readily available these days. And ever since tasting the Turmeric Latte Ice Cream at Unframed on Kloof Street I have been wanting to make my own version of Turmeric Latte Ice Cream. It is deliciously spicy with that warm turmeric flavour and the colour is pretty fantastic.
And I thought the ice cream would go really well with that classic South African dessert, the super sweet but we can’t go without it malva pudding. And I was right. The icy cold spiced ice cream works wonderfully with the warm sweet spongy pudding. I have realised that I do not have a recipe for a malva pudding on the blog but I have had an idea for a while now to give it an interesting twist so I think I must get going with that before winter has come and gone.
This recipe for Turmeric Latte Ice Cream is slightly adapted from a recipe on the Mimimalist Baker. Her recipe is completely vegan and I kept it vegan and added no eggs. The recipe calls for almond milk which I purchased from a retailer but next time I will make my own almond milk (recipe here) as the store bought stuff was a bit watery for my taste and my homemade version is delicious and creamy, therefor I found the texture of the ice cream a bit crumbly even though I churned it in my ice cream machine. So do use the best quality almond milk you can get or make your own, if not almond I think cashew will do the trick as well.
I am not a huge fan of crystalized ginger as as the original recipe called for and added some candied orange peel in stead. I think it worked really well. I also suggest that you taste the mixture before freezing as it might need just a bit more maple syrup. You can also replace the maple syrup with some honey. Enjoy!
- 400ml full fat coconut milk
- 400ml almond milk
- 60ml maple syrup plus more to taste
- 40g fresh turmeric root, unpeeled and roughly sliced
- 5ml ground ginger
- 5ml dried lemon grass
- 3 pieces cinnamon bark
- good pinch of sea salt
- 5ml vanilla extract
- 30ml Baleia Extra Virgin Olive Oil
- 50g candied peel (optional)
- Add all the ingredients except the olive oil and candied peel to a large saucepan and heat over medium heat
- Bring to a slow simmer while stirring to combine all the ingredients
- Remove from heat, taste and adjust the flavour (adding more ginger or cinnamon) or sweetness as needed
- Let the mixture infuse and cool to room temperature for two – three hours until you have the desired turmeric strength of the mixture
- Strain then cover and chill for at least 4-6 hours.
- Once chilled whisk in the olive oil to combine
- Churn in an ice cream maker according to manufacturer’s instructions
- Once churned mix in the candied peel and transfer the ice cream to a large freezer-safe container, cover and freeze until firm
- Best eaten within 7 days
** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
Here are a few more of my favourite ice cream recipes: