Creamy Golden Milk Ice 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 and set it aside. Next, take a cinnamon stick, cardamom pods, and peppercorns, and lightly crush them in a mortar and pestle until the cinnamon breaks into small pieces and the cardamom pods open up, releasing their seeds. Don’t crush the peppercorns too much—just a bit to bring out their flavor.

Step 2

Add the spice mix to a saucepan over medium-low heat, stirring gently to help the spices release their oils, then take it off the heat. Pour in the coconut milk mixture, being careful not to let it get too hot, then stir in the honey. Let everything sit at room temperature for about 15 minutes so the flavors can meld, then pop it in the fridge until it’s cool but the coconut oil hasn't solidified—about 10 minutes.

Step 3

Once cooled, fish out the sliced ginger and cardamom pods and toss them. Remove the vanilla bean, scrape out the seeds, and stir those back into the mix before discarding the pod. Use an immersion blender to blend everything until smooth and creamy.

Step 4

Pour the mixture into your ice cream maker and churn following the machine’s instructions, usually around 20 minutes. When there are about 5 minutes left, add some freshly grated ginger for a little extra kick. After churning, transfer the ice cream to an airtight container and freeze it until it firms up, which usually takes about 4 hours.

Step 5

When you’re ready to serve, sprinkle a little ground turmeric and cayenne on top for a warm, spicy finish. Enjoy!