Turmeric and coconut ice cream

This is a great dairy-free ice cream based on coconut milk but it will work equally well using 350 ml each of milk and pouring cream instead if you prefer. However, you do need an ice cream machine to achieve a smooth texture. I’ve sprinkled salt over the top to serve - coconut milk really goes up a few notches in the flavour stakes when salt is used, but you can omit if you like.

Turmeric and coconut ice cream Credit: China Squirrel

• serves

  6

• prep

  1 hour

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 700 ml coconut milk
• 2 tbsp finely grated fresh turmeric
• 7 egg yolks
• 190 g caster sugar
• fresh mango, fresh coconut shreds (see Note) and sea salt flakes, to serve

Freezing time: 6 hours

Instructions

Heat the coconut milk and turmeric in a saucepan until nearly simmering, then remove from the heat.

Meanwhile, combine the yolks and sugar in a large bowl then, using electric beaters, whisk until the mixture is very thick and pale. Stirring constantly with a wooden spoon, slowly pour the hot coconut milk onto the yolk mixture, stirring until smooth. Return to a clean saucepan, then place over medium-low heat. Cook, stirring constantly, for 10 minutes or until the mixture has thickened enough to coat the back of a wooden spoon, taking care not to let the mixture get too hot or it will curdle. Once it has thickened, immediately remove the pan from the heat and cool to room temperature, stirring occasionally. Refrigerate the custard until it is chilled. Transfer to an ice cream machine and churn according to manufacturer’s instructions. Freeze for 6 hours or until firm. Serve in scoops, topped with chopped fresh mango, coconut shreds and a light sprinkling of sea salt flakes.

Note

• For the coconut garnish, you can shred your own or seek out frozen shredded coconut in Asian supermarkets – just thaw it before using. 

Photography, styling and food preparation by china squirrel.

This recipe is part of our 10 ways with turmeric column. View previous 10 ways with… columns and recipes.

When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her website.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.