turmeric and ginger honeycomb ice cream

turmeric and ginger honeycomb ice cream| A Brown Table

I traveled to LA last weekend to attend the IACP (International Association of Culinary Professionals) awards. I made it a point to visit as many important restaurants as I could, we even visited Lisa Vanderpump's Pump restaurant in West Hollywood and saw her and Ken. We were too afraid to speak to her and chickened out, so nope we didn't speak with her or get photos with her. The IACP conference was a blast, I got to spend some time and meet some of favorite people in the world of food who have always inspired me. Now for the awards, I won the Best Photo Based Culinary Blog for this year and I couldn't be more thankful to you (click the link to see all the winners). You guys have given me so much support and love over the years and I wish you were all there with me to celebrate!

But since you couldn't be there physically, we can all celebrate with ice cream. As a kid whenever I got a cold, my dad would recommend drinking a glass of hot milk with turmeric sweetened with honey or sugar. But I've been toying with this idea for a while, why not put all of this into an ice cream and add some ginger? Sure, this ice cream is a culmination of a lot of home cold remedies in a way..... Okay, I have no scientific evidence that this will actually fight colds but it's really good! The bright yellow color of turmeric, the fresh ginger juice and the honey makes this one delicious ice cream. You can add a few bits of crystallized ginger and I did consider doing that but 1 1/2 tablespoons of juice squeezed out of a fresh piece of ginger root is intense, so I'd personally recommend cutting back on the amount of juice if you want to incorporate ginger bits. Also, don't add fresh ginger juice to milk and boil it, it will curdle! 

My recipe is loosely based on Jeni's Splendid Ice Cream's cream cheese technique which makes this an egg-free version. 

turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table
turmeric and ginger honeycomb ice cream| A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this ice cream;

  • Use a young and fresh ginger root, the flavor is better. I add the ginger juice to the ice cream base once it is chilled or the milk can curdle when hot. You can cut back on the amount of ginger used if you like it less intense
  • You could garnish this with bits of crystallized ginger root but I felt that it would be too gingery because the fresh ginger flavor is pretty strong.
turmeric and ginger honeycomb ice cream| A Brown Table

turmeric and ginger honeycomb ice cream

yields: about 1 pint

ingredients

2 cups whole milk

2 cups half and half

1 teaspoon turmeric powder

1/2 teaspoon fine grain sea salt

1/2 cup fine grain sugar

1/4 cup diced honeycomb

2 tablespoons honey

1 1/2 tablespoons cornstarch powder

2 tablespoons water

3 ounces creamcheese

1 1/2 tablespoons peeled and freshly grated ginger root

1. Place the milk, half and half, turmeric powder, salt, sugar, honeycomb and honey in a thick-bottomed medium sized saucepan. Stir on medium-high heat with constant stirring until all the milk starts to boil. When the milk starts to boil vigorously, whisk the cornstarch and water in a small bowl and whisk into the saucepan. Allow the ice cream base to thicken by boiling for about 4 minutes with constant stirring. The mixture should resemble a custard and coat the back of a spoon. Pass the hot mixture through a sieve, then whisk the mixture into a large bowl containing the creamcheese. Store the ice cream in a gallon ziploc bag, place the bag in an ice water bath until it is completely chilled. 

2. Squeeze and collect the juice from the freshly grated ginger root. Stir this juice into the chilled ice cream base. Pour the liquid into your ice cream maker and churn as per the manufacturer's instructions. Store in a freezer safe container and allow to freeze for at least 4 hours until firm. 

 

 

Turmeric and Yogurt Spiced Oven Roasted Chicken

Turmeric and Yogurt Spiced Oven Roasted Chicken | A Brown Table

I had a hard time finding thai chili peppers at almost every farmer's market or grocery store in my vicinity this year. Since they're pretty easy to grow, I sun dried a couple of peppers (from the one time I found them) and sowed them into a small pot. Some made it while some didn't but I'm now the proud dad to a few plants with tiny little white flowers that eventually morphed into tapering little green and red chilis. Some of which found their way into this chicken roast. 

This roast also saved me a lot of time in the kitchen during an intensely busy week. It might take some time to prep (which I do over the weekend) but it's a tasty chicken to eat during the week. 

Yogurt makes everything better and it flavors this chicken pretty darn good. There's a generous amount of turmeric and a few spices that might sound intimidating but it will be well worth it.

You might notice that I've kept the skin on this bird which is something I do less often because the skin is considered unclean in Indian cooking. But in a roast the skin helps to keep the chicken juicy and it will get crispy!

And before I forget, the winner of Food52's latest Baking cookbook is Sarah! She wants to make the Arnold Palmer cake which has been on my mind ever since I saw Christina Tossi make it on TV!

Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Thai Chili Peppers | A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this chicken,

  • Marinade the chicken overnight but if you're short on time, a 2 hour interval will do.
  • Choose low-fat or full-fat yogurt, fat-free doesn't do as good a job. 
  • I use Le Creuset's 5 quart braiser to roast the chicken. The heavy base of the pan does great job evenly cooking the bird. 
  • While roasting the chicken and basting the liquid might start to dry out, you can add a little warm water to prevent it from drying. (I add warm water over cool water as the latter will increase the time required to cook the chicken).
  • I've suggested two options below when it comes to serving the left over sauce in the braiser. You can serve it as is or blend it to get a smooth gravy like consistency. 
  • This recipe also works for a turkey, just adjust the amounts of the ingredients based on the weight of the bird.
Turmeric and Yogurt Spiced Oven Roasted Chicken| A Brown Table

turmeric and yogurt spiced oven roasted chicken (adapted from Indian cooking - Hamlyn)

yields: 4lbs chicken

ingredients 

1 1/2 cups full fat or low-fat yogurt

2 cups red onion, diced

4 garlic cloves

1/2 teaspoon black pepper powder, freshly ground

3 red thai chili peppers

1 1/2 teaspoons turmeric powder

1 1/2 teaspoons fine grain sea salt

4 lb whole chicken with skin

2 tablespoons ghee (or olive oil)

2 inch piece cinnamon stick

1 teaspoon garam masala

8 cloves, lightly crushed

8 green cardamom pods, lightly crushed

2 inch piece ginger root, peeled and cut into thin strips

2 cups low-sodium chicken stock

4 lemon wedges, for garnish

1 bunch of fresh cilantro leaves, for garnish

1. Place the yogurt, 1 cup of the diced red onions, garlic, black pepper, chili peppers, turmeric and salt in a blender and pulse until completely smooth and combined. Keep this marinade aside until ready to use.

2. Place the chicken in a large roasting pan or glass bowl. Dab it dry with clean paper towels. Insert your fingers between the skin and the flesh of the chicken to create space between the two. Make a few deep cuts in the chicken using a sharp paring knife. Pour the marinade (from step 1) over the chicken and using your fingers coat the chicken completely with the marinade. Take care to rub the marinade between the skin and the flesh of the chicken. Cover the chicken in the roasting pan with cling film or transfer it to a large bowl or place it a turkey oven bag. Refrigerate this overnight, taking care to coat the chicken every few hours with the marinade (if you're using the oven bag, just shake the bag gently to recirculate the marinade, if you use a bowl or roasting pan, using a large spoon to spread the marinade).

3. After the chicken has marinaded for the appropriate time, place a wire rack at midlevel in the oven and preheat to 375F. Heat the ghee in a large braiser on medium-high heat. Add the remaining onions and sauté until light pink and translucent. Then add the rest of the spices from the cinnamon to the ginger strips and cook for 1 minute with constant stirring. Pour the chicken broth into the pan and increase the heat to medium-high and bring to a boil. Remove the pan from the stove.

4. Place the chicken in the center of the pan. Pour the leftover marinade over the chicken. Place the pan in the oven, baste it with the liquid in the pan and cook for 2 hours or until the internal temperature of the chicken reaches 165F.  Remove from oven and allow to rest in the leftover gravy that sits at the bottom of the braiser for at least 10 minutes before serving. You have two options here, you can serve the roast chicken as is with the gravy/sauce that's left behind in the pan, or alternatively, transfer the sauce to a blender and pulse to get a smooth gravy. Serve the roasted chicken with the sauce on the side. Garnish with the fresh lemon wedges and cilantro before serving.

Disclaimer: Thanks to Le Creuset for sponsoring this post, all opinions stated here are solely mine.