Modified Bee Pollen Golden Milk No Churn Ice Cream
Modified Bee Pollen Golden Milk No Churn Ice Cream 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!
- 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 if you can find it
- 2 tablespoons olive oil
- Pinch of salt
- 1½ cups cream 35% fat, cold
- 1 can evaporated milk cold with 1 tablespoon of Stevia in the Raw
*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 evaporated milk and stevia mixture 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!
Inspired by The Hungry Bites Recipe: Bee Pollen Golden Milk No-Churn Ice Cream