I SCREAM. coconut, turmeric, ginger.

Since we have had about five milliseconds of actual heat this summer (although this weekend ’twas the season), I have taken every tiny chance I am offered by the weather gods to mix stuff up and freeze it. It’s kinda like a hobby of mine. Pretty cool, I know. (See what I did there?)

Ever since the glory days of my sister and I downing a whole tub of Peter’s mint-choc-chip in one sitting, I have enjoyed the wonders of frozen treats. Except now my tastes have matured (read: I have become an annoying food snob) and usually find shop ice-cream crap and if it isn’t crap it is so expensive that it becomes a toss-up between eating for the rest of the week or enjoying a big ol’ scoop of sweet, frozen milk right now. Hence my boundless enthusiasm at the opportunity in this previously un-explored kitchen terrain. 

And this here? This ball of frozen, yellow happiness? This I am very excited about indeed. It is a combination I have been planning for at least four months (because I am odd and plan food months before I actually eat it), ever since I read about this smoothie. Except I am really not a banana fan… and so I changed it up, I coconutted the shit out of it and I put it in the freezer.

It’s really delicious- actually, a caveat: it’s really delicious if you have a thing for ginger. I guess you could leave it out, or lessen its intensity somewhat… but I think that would probably be a bad idea. 

So if you like ginger, if you like coconut and if you like foods that are so yellow they make your insides smile: this is the ice-cream for you! 

You could also add honey to it and make it the summery version of that classic winter cold remedy: hot water, lemon, ginger and honey. And in an uncanny twist, mere days after I finally created this joyful ice-cream, my body succumbed to a summer cold… Weird right?

It’s like I can see the future. And I am preparing for it with food. 

Coconut, Turmeric and Ginger Ice-Cream (aka ‘It’s Healthy’). 

INGREDIENTS

1 3/4 cups coconut cream

1 3/4 cups coconut milk

1/4 cup golden syrup (or glucose syrup)

1/2-3/4 cup golden castor sugar (or half sugar half honey)

1 tsp vanilla extract

5 cm chunk of fresh ginger, shredded

1/2-1 tsp ginger powder

juice of 1 lemon

1.5 tsp turmeric

a few drops of yellow food colour (if it isn’t already the happiest of yellows)

3/4 cup shredded coconut

1 tbs vodka

 

METHOD

In a suitably sized saucepan combine the coconut milk and cream, syrup, sugar/honey, vanilla, shredded ginger, ginger powder and turmeric. Cook over a medium heat until the mix begins to simmer. Add yellow colour if you wish and then pour into a blender and give it a quick, 30 second blast. Then transfer the mix to an airtight container, stir in the remaining ingredients and pop in the fridge until it is really and truly cold (about four hours).

Now pour into your ice-cream machine- which has been patiently waiting in the freezer overnight so it is cold enough-and churn for 45 minutes to an hour (or whenever you think it looks thick and creamy enough). 

Pour the ice-cream into as airtight a container as you have and put it in the freezer. Now be very patient and wait for about five hours until you grab a spoon and get all self-righteous because your ice cream is healthy… and yellow. 

 

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