August is ice cream season, but many of us don’t tolerate dairy well or at all. This recipe is dairy-free and contains anti-inflammatory ingredients like turmeric, ginger, cardamom, and cinnamon. To make it truly vegan, you can substitute maple syrup for the honey.
Adapted from a Tasting Table recipe
Yield: 3¾ cups ice cream
2 cans (13.5 oz) full-fat coconut milk – shake them well before opening and set aside ½ cup
½ cup cream of coconut
1 one-inch piece of ginger, thinly sliced
¼ cup honey (or maple syrup), plus more for garnish
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground cardamom
¼ teaspoon freshly ground black pepper (to help absorb turmeric)
1 vanilla bean, seeds scraped, or 1 teaspoon of pure vanilla extract
1 tablespoon of corn starch or arrowroot powder
Candied ginger and/or mint for garnish
1. In a medium saucepan, whisk together all the ingredients except ½ cup of coconut milk and corn starch/arrowroot and start to warm over medium heat. Meanwhile, whisk the corn starch into the reserved coconut milk until it’s completely dissolved and add it to the saucepan. Continue to heat the mixture for about 6-8 minutes until it coats the back of a spoon. Let cool completely, then refrigerate overnight. Make sure you freeze the bowl of an ice cream maker during this time.
2. The next day, strain the base into the bowl of the ice cream maker and churn according to the manufacturer's directions – usually 20-30 minutes. Scrape into a shallow dish and freeze for at least 4 hours (it helps to chill or freeze the dish first). Scoop the ice cream into bowls and drizzle with honey or maple syrup. Garnish with candied ginger and/or mint, then serve.
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