- 1/4 tbsp whole cloves
- 1 cinnamon stick
- 10 cardamom pods, crushed
- 1/4 tbsp of peppercorns, coarsely crushed
- 2 cups of heavy cream
- 2 cups of whole milk
- 1/4 tbsp 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
- In a stove top pot, add the cloves, cinnamon stick, cardamom, peppercorns. Bring up to a medium heat and heat the spices for about 5 minutes until they become fragrant.
- 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.
- 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.
- Prep your ice cream machine per given instructions.
- 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.
- In the last five minutes of the ice cream churning, add the crushed biscuits, diced candied ginger, and black pepper.
- 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.
- Serve and enjoy!