Ginger, turmeric, and cinnamon, all known for their anti-inflammatory properties, feature heavily in this unique coconut milk ice cream recipe from the Incredible Vegan Ice Cream cookbook.
What you need:
2 teaspoons finely diced ginger root
2 teaspoons finely diced turmeric root
½ cup sugar
½ cup water
2½ cups canned coconut milk
1 tablespoon agave nectar
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon ground cinnamon
½ cup finely diced candied ginger
What you do:
- In a saucepan over low heat, add ginger, turmeric, sugar, and water and cook for 10 minutes until a thick syrup is achieved. Turn off heat and let cool to room temperature. Pour through a fine-mesh sieve, discard ginger root, and reserve syrup. Set aside.
- In a high-speed blender, add turmeric-ginger syrup, coconut milk, agave, salt, black pepper, and cinnamon, and blend. Chill for 2 hours or overnight. Once chilled, add to ice cream maker and churn according to manufacturer’s instructions.
- Once churned, transfer ice cream to a wide, freezer-safe container, and gently fold in candied ginger. Smooth top, cover ice cream tightly, and freeze for at least 5 hours, or until firm. Set out for 5 minutes to soften before serving.