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Prep time
3 hours
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Cook time
30 minutes
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Serves
4
Author Notes
Vibrant turmeric and creamy oat milk are paired with classic golden milk spices and a hint of rose for this decadent frozen summer treat. —tobewithfood
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Ingredients
- Sweetened Condensed Oat Milk
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1 1/2 cups
Oat Milk
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1/4 cup
Coconut Sugar
- Golden Rose Milk Base
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2 cups
Oat Milk
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1 1/2 teaspoons
Turmeric, ground
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1-2 teaspoons
Culinary Rose Water
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1/2 teaspoon
Vietnamese Cinnamon, ground
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1/4 teaspoon
Ginger, ground
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3
Green Cardamom Pods, crushed
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1 pinch
Sea Salt
Directions
- Sweetened Condensed Oat Milk
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In a small saucepan over medium-high heat, brink oat milk and coconut sugar to a gentle boil.
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Reduce heat to a simmer and allow the mixture to reduce for 40 minutes, stirring every 10 minutes.
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You should end up with 1 cup of sweetened condensed oat milk.
- Golden Rose Milk Base
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Follow the manufacturer’s directions to prepare your ice cream maker. Mine requires me to freeze the ice cream bowl overnight.
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In a medium saucepan over low heat, combine milk and spices and let steep for 10 minutes.
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Remove from heat and strain mixture into a heat-proof container, I used a mason jar, and allow the mixture to cool completely.
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Combine golden rose milk base and sweetened condensed oat milk in a glass jar with a lid and place in the refrigerator for at least 2 hours, overnight is preferred.
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Follow your manufacturer’s directions for your ice cream maker. Most ice cream makers require additional freezing after churning. I added my oat milk ice cream into a chilled metal loaf pan for 3 hours before eating.
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To serve, garnish ice cream scoops with edible gold, organic dried rose petals, fresh ground pepper, and crushed pistachios.
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