Cup of Sunshine Ice Cream (Turmeric-Black Pepper Ice Cream)


  • 2 c Milk
  • 1-1⁄4 c Heavy cream
  • 2⁄3 c Sugar
  • 3 T Light corn syrup
  • 3 T Cream cheese, softened
  • 4 tsp. Cup of Sunshine Dust*
  • 3 tsp. Cornstarch
  • 1⁄2 tsp. Salt


In a bowl, stir together 1⁄4 cup milk and cornstarch; set slurry aside.

In a 4-quart saucepan, whisk remaining milk and cream, sugar, syrup and salt; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry. Return to boil and cook, stirring, until thickened, about 2 minutes.

Place softened cream cheese in a bowl and pour in 1⁄4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture and Cup of Sunshine Dust.

Pour mixture into a plastic bag; seal and submerge in a bowl of ice water until chilled. Transfer to refrigerator and let rest for 24 hours.

Pour mixture into an ice cream maker; process according to manufacturer’s instructions
and serve.

*Cup of Sunshine Dust: a combination of ginger, turmeric, lemongrass and peppercorns. Can be purchased at 

Pastry chef Tamara Keefe, Clementine’s Creamery, St. Louis, MO, from Food Fanatics Magazine