Villalobos infused the turmeric into milk and cream simmered over low heat. It takes a few minutes for the liquid to pick up the turmeric’s orange color, he says, but if you leave it long enough it’ll get so bright it looks like it’s glowing. “Turmeric has that effect: if you use too much, everything looks neon—not good.” Then he whipped together eggs and sugar, tempered them with the hot milk mixture, and added the eggs and sugar to the pan with the milk, cream, and turmeric. After heating the mixture slowly, whisking constantly, he strained it through a chinois, and chilled the liquid before spinning it into ice cream.
Turmeric ice cream.5 cup sliced turmeric1 cup milk1 cup cream5 eggs.5 cup sugarHeat the milk and cream with the turmeric until the flavor is well infused. Whisk eggs and sugar together until pale. Temper the egg mixture with a little of the warm milk and cream, then add to the cream mixture. Heat slowly, whisking constantly, strain through a chinois, and chill, then spin into ice cream.
