Turmeric Ice Cream Recipe with step by step photos | eggless, no cream, no condensed milk | spiced turmeric ice cream recipe
This ice cream is a treat for all those who enjoy turmeric milk or haldi doodh. Turmeric milk, because of its anti-inflammatory and healing properties, is a must have drink for cold weather. It is also a home remedy to cure cough and cold. Plus it increases your immunity if consumed on daily basis and thus helps you to fight with diseases. It is popularly known as Golden Milk.
So, as the name suggests this ice cream has all the ingredients and goodness of the traditional spiced turmeric milk. We have added whole spices for the flavour – cloves, cinnamon stick and cardamom. Plus it has the main ingredient turmeric powder.
How to make Turmeric Ice Cream Recipe | Step-wise process :
- In a bowl, combine ¼ cup milk, milk powder and corn flour. Mix well till no lumps remain. Set aside.
- In a pan, combine milk, cardamom, cinnamon stick, clove, turmeric powder and sugar (adjust sugar to taste since milk powder will contain sugar). Let the mixture come to a boil.
- Once it boils, reduce the flame to low and add milk+milk powder+corn flour mix. Stir continuously. After about a minute remove the pan from flame.
- Pass the prepared mixture through a sieve/strainer. Whisk well with a whisk. You can even blend the mixture in mixer. Let the mixture cool down completely.
- Transfer the mixture to an air-tight (freezer safe) container and freeze for 3-4 hours until it is semi-set. Blend again till the mixture is smooth. Once again transfer the mixture to an air-tight (freezer safe) container and freeze for 3-4 hours.
- Repeat the blending process again. You can blend every 3-4 hours for 2-3 times in total.
- After blending for 2-3 times, freeze for 6-8 hours or till ice cream is set. Enjoy.
Do have a look at more Beverages & Ice Cream Recipes :
No Cook Mango Ice Cream
Masala Chai Ice Cream
4 ingredients Chocolate Ice Cream
No Cook Kesar Kulfi
Turmeric Ice Cream
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Ingredients (1 cup = 240 ml)
- ¾ cup milk
- 2 cloves (laung)
- 1 small cinnamon stick (dalchini)
- 2 cardamom (elaichi)
- ¼ teaspoon turmeric powder (haldi)
- ½ - 1 tablespoon sugar (check the taste and add as required)
To be mixed together
- ¼ cup milk
- 1.5 tablespoon white corn flour (or corn starch)
- 1.5 tablespoon milk powder
Instructions
- In a bowl, combine ¼ cup milk, milk powder and corn flour. Mix well till no lumps remain. Set aside.
- In a pan, combine milk, cardamom, cinnamon stick, clove, turmeric powder and sugar (adjust sugar to taste since milk powder will contain sugar). Let the mixture come to a boil.
- Once it boils, reduce the flame to low and add milk+milk powder+corn flour mix. Stir continuously. After about a minute remove the pan from flame.
- Pass the prepared mixture through a sieve/strainer. Whisk well with a whisk. You can even blend the mixture in mixer. Let the mixture cool down completely.
- Transfer the mixture to an air-tight (freezer safe) container and freeze for 3-4 hours until it is semi-set. Blend again till the mixture is smooth. Once again transfer the mixture to an air-tight (freezer safe) container and freeze for 3-4 hours.
- Repeat the blending process again. You can blend every 3-4 hours for 2-3 times in total.
- After blending for 2-3 times, freeze for 6-8 hours or till ice cream is set. Enjoy.
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