Turmeric Maple Ice Cream
This is a cheat’s recipe, as you don’t need an ice cream machine to make it. If you do have a machine, then you can use your favourite base recipe and add the maple syrup and turmeric to flavour your ice cream. It’s surprising but the turmeric really works with the cream.
Makes 1 litre
30g maple syrup
1 tsp ground turmeric
600ml double cream
397g tin condensed milk
4 caramelised biscuits (such as Lotus Biscoff), crushed into fine crumbs
Gently heat the maple syrup and turmeric together in a small saucepan for a few minutes, just to infuse the flavours. Put to one side to cool.
Put the cream and condensed milk into a large bowl and, using a hand-held electric whisk, beat for 5 minutes or so until the mixture forms soft peaks.
Whisk the turmeric-infused maple syrup into the cream and condensed milk mixture, then spoon into a rigid freezerproof container.
Freeze overnight until firm. Transfer to the refrigerator for 15-20 minutes before scooping. Serve with the biscuit crumbs scattered over.
Extracted from The Turmeric Cookbook: Discover the health benefits and uses of turmeric with 50 delicious recipes (Aster, approx €11), www.octopusbooks.co.uk.
Photograph by Issy Crocker.