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
- Carefully separate the egg yolks using your hands or spoons. Put aside the egg whites for another recipe.
- Whisk the egg yolks and sugar in a bowl, with an electric mixer, until thick and light in colour.
- Add the mascarpone cheese then continue whisking.
- Gently stir in all the remaining ingredients, to avoid aerosolising the powdered spices.
- Whisk until thoroughly mixed.
- 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.