Turmeric & Ginger Ice Cream

A rich, spicy and earthy ice cream. No churn needed.

Ingredients

• Mascarpone: 460g
• Eggs: 4
• Icing Sugar: 120g
• Honey: 1-2 tbsp
• Turmeric: 1 1/2 tsp
• Fresh Ginger: 1 tsp, minced
• Vanilla Extract: 1/2 tsp
• Cardamon: 1/2 tsp, remove the pods and grind the seeds
• Cinnamon: 1 tsp
• Chilli Powder: a pinch

Method

1. Carefully separate the egg yolks using your hands or spoons. Put aside the egg whites for another recipe.
2. Whisk the egg yolks and sugar in a bowl, with an electric mixer, until thick and light in colour.
3. Add the mascarpone cheese then continue whisking.
4. Gently stir in all the remaining ingredients, to avoid aerosolising the powdered spices.
5. Whisk until thoroughly mixed.
6. Decant into a freezer suitable dish and freeze for at least 6 hours.

Notes

The spice mix isn't set in stone. Taste test the mixture before freezing and adjust according to preference.

You can use up the egg whites by making chocolate mousse.

For reference the picture is actually marmalade ice cream. It seems I never took a picture when I made this, though I remember it being delicious.

Recipe Source