Ingredients
8 total- 80 g of jude’s salted caramel
- 8 g of coffee beans
- 200 g of granulated sugar
- 4 tbsp of salted butter, cubed
- 60 ml of double cream
- 6 g of harrods dark chocolate & coffee nibs bar
- 8 g of m&s natural almonds
- 2 g of turmeric, plus extra for dusting
Method
9 stepsStep 1
Start by making your caramel turmeric. Add your turmeric powder to 60ml of boiled water and leave it to cool to room temperature.
Step 2
In a small saucepan over medium heat, add sugar and the turmeric mix. Bring to a simmer, stirring often, until the sugar has dissolved.
Step 3
Increase the heat to medium-high and cook until it’s a deep golden colour without stirring.
Step 4
Once your turmeric mix is the right colour, take it off the heat and immediately stir in your butter and cream, being careful of the bubbles that form.
Step 5
Leave the mixture to cool slightly in the pan, then transfer it to a container to cool completely.
Step 6
Meanwhile, make your espresso coffee and let it chill in the refrigerator for at least 1 hour.
Step 7
When everything has cooled, scoop the ice cream into a wide-rimmed short glass or tumbler.
Step 8
Use a small sieve to dust the ice cream with turmeric powder, then pour the coffee over the ice cream.
Step 9
Drizzle the turmeric caramel over the top, followed by a sprinkle of chopped almonds. Finish with a helping of finely grated chocolate.