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haldhi doodh ice cream, your favorite golden milk latte in an ice cream!

Haldhi Doodh Ice Cream

  • Author: Suruchi Avasthi


This Homemade Ice Cream Is a Golden Milk Latté in a Bowl


Units Scale
  • 1 tsp whole cloves
  • 1 cinnamon stick
  • 10 cardamom pods, crushed
  • 1/4 tablespoon of peppercorns, coarsely crushed
  • 2 cups of heavy cream
  • 2 cups of whole milk
  • 1/4 tablespoon ground turmeric
  • 3/4 cup of sugar
  • Pinch of salt
  • 2 inches of fresh ginger, peeled and sliced
  • 2 inches of fresh turmeric root, peeled and sliced

For the mix-ins :

  • 12 biscuits of choice, crushed – I like Parle-G
  • 1/4 cup of candied ginger, diced
  • A few turns of fresh ground black pepper


  1. In a stovetop pot, add the cloves, cinnamon stick, cardamom, and peppercorns. Bring up to medium heat and heat the spices for about 5 minutes until they become fragrant.
  2. Add the heavy cream, whole milk, ground turmeric, sugar, and salt to the pot with the spices. Stir to combine and bring the milk up to just a simmer, stirring occasionally and making sure the sugar dissolves. Don’t boil the milk. Remove from the heat.
  3. Add the fresh ginger and turmeric to the milk and stir. Let the milk and spices cool to room temperature, then store in an air-tight container in the fridge overnight. Leave the whole spices in the mixture overnight.
  4. Prep your ice cream machine per given instructions.
  5. Strain the milk and spice mixture to catch the whole spices and pour into ice cream machine, following machine instructions to reach ice cream consistency.
  6. In the last five minutes of the ice cream churning, add the crushed biscuits, diced candied ginger, and black pepper.
  7. When the ice cream has formed, use a spatula to scrape the ice cream into an air tight container or a loaf pan that you tightly wrap with plastic wrap. Store in the freezer until frozen.
  8. Serve and enjoy!