Don’t say one word till you try it.  Right!

I love the taste of this palm sugar caramel; I have been making it for a while now, and I started making it well before the turmeric health bonus craze.  Apparently, turmeric is good for you; But I’m not a doctor.  I must make more. 😉 It’s fantastic in ice-cream.  I can’t remember how I initially got the inspiration for it; it was such a long time ago. 

We, westerners, don’t seem to like some of the textures and tastes of Asian desserts. We are so used to the European flavours.  I think that’s why in our local Chinese restaurants for many years you would only find banana fritters and deep fried ice-cream.  These days, at some of our many creative higher-end restaurants they are coming up with some fusion dishes that are more in line with our pallets or choosing recipes that would appeal to us more. This is one of those Asian inspired dishes that I make that everyone loves. 

 Palm sugar, Turmeric and Pandanas leaf Ice-cream

Palm sugar, pandanus and turmeric ice-cream.
Palm sugar caramel Yield approx. 220 ml
For the Caramel
  • 100ml water
  • 100g of rock candy, crushed
  • 120g palm sugar
  • 100g black coconut sugar or black palm sugar
  • 1 x 3cm about 10 g piece of turmeric peeled and sliced
  • 1 pandanus leaf cut into 4 or 6 pieces to fit in the TM bowl
  • Combine the water and sugar in the Thermomix on 100c, for 10 mins.
  • Add turmeric and pandanus leaf and continue to cook for a further 5 mins at 100c allow to cool.
For the Icecream
  • 400g coconut cream
  • 200g milk (full cream preferably)
  • 8 egg yolks (remember you can freeze your whites)
  • Approx. 250g palm sugar syrup (as made above full quantity)
For the Caramel
  1. Add sugars and water to a pot, bring to the boil, then gently simmer for about  5mins. Give it a stir and really keep your eye on it, so it doesn’t burn.  Add the turmeric and pandanus leaf and simmer a further 5 – 10 mins.  Stirring occasionally.  You should have a mixture that looks like thick honey.   Allow to cool and steep flavour from the pandanus and turmeric.
Palm sugar ice-cream
  1. Pop everything in the TM bowl at once, give it a quick stir to break everything up then set to 80c speed 3 for 10 minutes.
  2. If you are lucky enough to have an ice-cream churner, cool the mix then churn as your machines (manufacturer’s) instructions.
  3. OR
  4. Pour the mix into a couple of shallow dishes and freeze.
  5. It will take approximately 6 to 10 hours for your slabs to freeze depending on how warm it was when you popped it in and how cold your freezer is (Don’t put the hot mix into the churner or freezer or you will have large Ice crystals appear as it freezes.)  Once frozen, chop the slabs up into cubs and pop back into your TM bowl and process on speed 8 until the mix has churned into ice-cream.

Turmeric Pandanus | ice-cream |


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