This ice cream has a secret ingredient for an extra creamy texture! Bee pollen, turmeric, and some spices add a healthy dimension to maximize your pleasure!
So, I had my secret ingredient ready for my extra creamy ice cream recipe, I had my turmeric on hand for my golden milk base, and then I realized that the internet was already full of golden milk ice cream recipes (which probably also meant that this idea was lurking in my subconscious after seeing it in another blog!). OK, no time to panic, I thought. There’s always a solution…
It so happened that I had some bee pollen left in the fridge, from my bee pollen smoothie, and it so happens that bee pollen is yellow (mostly)! And that’s how this recipe was born!
Bee pollen is a remarkable superfood. It’s one of nature’s most completely nourishing foods since it contains almost all the nutrients our body needs. 40% of bee pollen is protein and about half of it is in the form of free amino acids that are ready to be used directly by our body. Not to mention that it contains certain substances that have yet to be identified by scientists. You can check my bee pollen smoothie post, for more info about its health benefits 🙂
The secret ingredient for this ice cream is powdered milk. I don’t see many recipes using it, but if you check the back of an ice cream container, you will surely spot it! Powdered milk adds protein and soaks up water, something that means fewer ice crystals in your ice cream. Additionally, some corn flour is used (bonus secret!) to soak up a little moisture too. When I first made this recipe, I checked it after 4 hours in the freezer and it was still soft-serve consistency. I thought that I had used way too much powdered milk and that it would never completely freeze (not that soft serve consistency is a bad thing, but it would have given me a hard time during photo-shooting!). The next day though, my bee pollen golden milk ice cream was just perfect! Creamy, fluffy, intensely yellow and ready to be devoured!
The taste is not something you are used to. It’s a bit strange, but in a good way strange. It’s the kind of taste that makes you want to have another lick (or bite) just to figure out what the flavor is. At least that’s what happened to me. I tried it and I couldn’t figure out whether I liked it or not. And then I had another taste. And another… And then a small bite… At the end, I really liked this ice cream. It was flowery, lemony, with the warmth of vanilla, the sensuality of cinnamon, and the earthiness of turmeric. I was totally content, refreshed and feeling good, knowing I had some extra nutrients inside my body 🙂
Powdered milk makes this ice cream extra creamy
A little corn flour helps to minimize ice crystals
Pass the base through a fine sieve, to catch any lumps and for smoother texture
Let the base cool in the fridge overnight (this helps the flavors to mature also)
Freeze for at least 12 hours
Always combine turmeric with pepper for maximum absorption of nutrients
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- ½ cup powdered milk
- ½ cup whole milk, warm
- ½ cup cream, 35% fat
- 1 tablespoon corn starch
- 2 tablespoons cold whole milk
- 1 tablespoon vanilla
- 1-2 teaspoons turmeric (if you’re new to turmeric use 1 teaspoon)
- ½ teaspoon cinnamon
- Pinch of pepper
- ½ teaspoon lemon zest
- 1-2 tablespoons bee pollen
- 2 tablespoons olive oil
- Pinch of salt
- 1½ cups cream, 35% fat, cold
- 1 can sweet condensed milk, cold
- *Though it is not necessary, for the best texture you’ll need to use a blender to mix powdered milk with milk and cream.
- Blend together (or mix in a pot) warm milk, powdered milk, ½ cup cream, turmeric, cinnamon, pepper, lemon zest, salt and olive oil.
- Transfer in a pot.
- In a small cup mix 2 tablespoons cold milk with corn flour, stir until dissolved and add it to the pot.
- Heat gently, stirring constantly, until it starts to steam. Turn off the heat and add bee pollen and vanilla.
- Stir until bee pollen is dissolved and pass through a fine sieve to catch any lumps and the lemon zest. You may have to help the mixture pass through the sieve with a spatula.
- Cool in the fridge overnight or until completely cold.
- Add the cold cream in the bowl of your electric mixer and beat until it starts to thicken.
- Continue beating and add the sweet condensed milk and the bee pollen/golden milk mixture.
- Beat until light and fluffy.
- Transfer into a container, cover with cling film and freeze for at least 8 hours or more.
- Scoop and eat!
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