Turmeric Ice Cream

Turmeric Ice Cream

Prep / Cook / Total    -    30 / 15 / 45min


• 400g can sweetened condensed milk, cold
• 1/2 teaspoon ground cinnamon
• 4 teaspoons ground turmeric
• 1 teaspoon vanilla extract
• 2 cups heavy cream, cold



Step 1. In a large mixing bowl, whisk together the sweetened condensed milk, cinnamon, turmeric and vanilla extract until well combined. In a separate, cold mixing bowl, whip cold cream with a stand or hand mixer using the whisk attachment on high until stiff, billowy peaks form about 4-5 minutes.

Step 2. Add a small amount of the whipped cream to the sweetened condensed milk mixture, gently folding with a spatula until well combined. Carefully fold the remaining cream into the condensed milk mixture. It will look like there are large lumps at first, but lightly fold until the lumps are small and the mixture is well combined.

Step 3. Scrape the ice cream mixture into a 20cm loaf pan or pint containers and smooth with a spatula. Lightly press a piece of wax paper onto the surface to avoid crystallization and place in the freezer for at least 6 hours or up to 2 weeks.


Editor’s Note
“Add the following to make a special Xmas ice-cream. Cherries, choc bits, apricots, almond slivers.”

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