Turmeric Ice Cream

Step 1: Place the heavy cream, milk, cinnamon sticks, and a pinch of salt in a heavy-bottomed saucepan and place over medium heat. Bring to a simmer, then remove from heat and allow to steep for 30 minutes, with the lid on.

Step 2: Remove the cinnamon sticks. Whisk in the turmeric, cardamom, ginger, and black pepper. Place saucepan over medium heat. Meanwhile, whisk the egg yolks and sugar together in a large bowl, and set aside.

Step 3: Once simmering, remove the saucepan from the heat. Whisk about 1/4 cup of the hot liquid into the yolk mixture in a slow steady stream. Whisk the entire time to keep the eggs from cooking. Gradually add the remaining hot liquid, whisking continuously.

Step 4: Pour everything back into the saucepan and set over medium low heat. Cook the custard, stirring occasionally, until it becomes thick enough to coat the back of the spoon, or until it reaches 170 °F.

Step 5: Remove the saucepan from heat and pour the custard through a fine mesh sieve and into a another bowl. Mix in the vanilla extract and set the bowl in an ice bath until cool. Cover the surface of the custard with plastic wrap and place in refrigerator until cold.

Step 6: Once the custard base has properly chilled, pour the custard into the ice cream machine and churn according to manufacturers instructions. You can eat the ice cream right away, or place in an airtight container in the freezer until firm - about 4-5 hours.