Turmeric and Rose Petal Ice Cream - By Chef Hardev Singh

Turmeric is one of my favorite spices. It is popular in Indian and worldwide cuisines. Turmeric has been utilized as a foodstuff, cosmetic, and medicine. Widely used as a spice in South Asian and Middle Eastern cooking, it lends curry its distinctive yellow color and flavor. Additionally, it serves as a coloring agent in cheese, butter, and various other foods.

One day, when I was feeling under the weather, my mother gave me "haldi wala doodh" (turmeric milk) to drink. As I sipped the milk, the idea of "haldi wali ice cream" (turmeric ice cream) came to mind. I experimented with various ice cream combinations featuring turmeric, and this unique ice cream recipe was born.

I invite you to try my exclusive recipe for turmeric and rose petal ice cream.

Total Time: 15 minutes

Servings: 2

Ingredients:

• 500 ml Rich Heavy Cream

• 2 tbsp Rose Petal or Gulkand (optional)

• 4 tbsp Condensed Milk

• 4 tbsp Powdered Sugar

• 1 tsp Turmeric Powder

• ½ tsp Cardamom Powder

• Pinch of Salt

• Rose Petals for garnish

• 1 tbsp Pistachios and Almonds for garnish

Instructions:

1. In a bowl, mix the heavy cream and condensed milk until well combined.

2. Refrigerate the cream mixture overnight.

3. Once chilled, whisk the cream until soft and fluffy.

4. Add turmeric powder, rose petals (or gulkand), cardamom powder, powdered sugar, and a pinch of salt to the whipped cream. Mix well.

5. Transfer the mixture into an airtight container and refrigerate overnight.

6. Before serving, remove the ice cream from the refrigerator for 10-15 minutes.

7. Scoop the ice cream into serving bowls.

8. Garnish with rose petals, sliced pistachios, and almonds.

9. Enjoy your turmeric and rose petal ice cream!