Reclaiming solo-cooking - turmeric ice-cream and tomato syrup

Yum


The idea of cooking for oneself has received a bad rap universally. It is not inherently evil to make and enjoy yourself an incredible meal, but somehow the society made it seems like it is. Well, f*k this.

I am not saying that I don’t believe in the idea that food is strongly linked to our aspiration to be inclusive and unicorn-and-rainbow generous. Yes, many times, food is the common denominator that brings everyone together. I certainly have consoled, celebrated and cared for my friends and family through food. But, I also feel that the implication of cooking transcends way beyond this clear mission of Mother Teresa to care for everyone (although I am glad many people think this way).

Cooking, I think, should reflect our personalities as much as our aspirations. We should be able to cook unapologetically the food that we like without fearing any prejudice. I can use cilantro in all recipes that call for parsley. I can buy beef bones only to be roasted under hot temperature so that I can leisurely pick at the fat globule of marrow within and gnaw at the tendons and fat sinews attached to the bones. I can cook my duck medium-rare without risking you-are-getting-salmonella-dude looks. Basically, when I cook for myself, I cook differently and specifically to give my palate maximum pleasure.

This recipe turmeric ice-cream and tomato syrup came about as a result of indulging my palate to its fullest. As a good Burmese boy, I am naturally a turmeric fanatic. One of the best combinations, I think, is turmeric and tomato. In fact, one of my favorite Burmese dishes is tomatoes and turmeric cooked together patiently with generous amount of oil until the mixture turns into a pulpy dip. That amalgamation of peculiar savory sweetness from tomato and musky earthiness from turmeric is really home for me. If I can have any Burmese dish right at this current moment, I would ask for this tomato and turmeric dip with a big bowl of warm rice, sprinkled with ample cilantro – the same exact way I used to eat as a kid.  So, it is only a matter of time, I start experimenting with this nostalgic flavor combo.

This turmeric ice-cream and tomato syrup is something I make only when I am really by myself. I am not going to deny that this recipe is far-fetched even for a gimmick-seeker like me. Accordingly, I do feel the need to warn you that if you have even a slight doubt about your preference towards turmeric, you will absolutely hate it. On the other hand, if you worship all the good and bad about turmeric as much I do, this ice-cream will be everything that you dream of and more.

I have made this ice-cream several times now, but I am still in awe by how perfectly the woodiness of turmeric pairs with citrusy tang of ginger and lemon. The tomato syrup further amplifies the oddity of the flavor combination.  It is almost the two, ice-cream and syrup, are responding to the call of nature together. Every spoonful of this ruby syrup-drenched golden soft mound makes me feel as if I am exploring exotic streets in a faraway land alone. The end of each road makes me want to explore another one with eagerness and excitement, the sorts that you only get when you allow yourself to get lost.

Ingredients for Ice-cream

7 oz. of condensed milk

1 ¼ cup of heavy cream

1.5 oz. of fresh turmeric

1 teaspoon of turmeric powder

½ teaspoon of ginger powder

0.5 oz. of fresh ginger

Zest and juice of one lemon

2 tbsps of water

1/8 teaspoon of salt

Directions

I, first, peel the turmeric and ginger with a teaspoon. Try to get all the woodsy shell out but don’t worry too much if you get lazy, and decide to leave some specks behind.

In a food processor, put turmeric and ginger knobs with two tablespoons of water and process until the mixture turns into a consistency of smooth salsa. I have a smaller food processor. But, I can see that if you have a big one, you may have to put 4 tbsps of water instead so the roots can easily form a paste.

Boil the mixture for 5 minutes to extract maximum flavor. If you used a big food processor, be sure to boil longer until the liquid reduced to 2 tbsps worth. Cool down the mixture fast by placing it in the freezer for 5-10 minutes.

Place the golden paste in cheese cloth or an old t-shirt and forcefully squeeze until you get the last bit of the yellow musky liquid.  You should get about 3 tablespoons or so. It is important to make sure that the liquid do not exceed 4 tablespoons. Otherwise, your ice-cream will be studded with ice specks rather than irresistibly smooth.

Whip the cream until you get flowy soft mounds. Pour in condensed milk, the turmeric and ginger liquid, lemon juice, zest, ginger powder turmeric powder and salt. Whip again under low speed until everything is combined.

Pour the glistening gold clouds into a 4-cup container and freeze for at least 4 hours or overnight.

Ingredients for tomato sauce

1 lbs. of sliced tomato (heirloom recommended)

½ cup of water

¾ cup of sugar

Pinch of salt

Directions

This sauce is only as good as the tomato you use, so don’t skimp on using on-sale tomatoes at Walmart. Treat yourself. Do the right thing and get a pound of good succulent, ruby-red heirloom tomato.

Place tomato slices in water, bring it to a boil and simmer for a good ten minutes. Now, place the pulpy mixture into a strainer over a bowl, and press down forcefully with the back of a spoon until the pulp yields no more of the red juice.

Place the red juice back on the stove (medium-high). Plunge in the sugar, and swirl around until the sugar dissolves. Simmer until the sauce turns into a glossy glaze (about 5-10 minutes). Be sure to vigorously stir with a plastic spatula every now and then to prevent the syrup from getting scorched.

Cool down the syrup. The syrup should be runny. If not, add hot water until the desired consistency is achieved.

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Non-churn turmeric ice-cream

by Soe Thein August-13-2016

This non-churn turmeric ice-cream, served with tomato syrup, is oddity at its finest.

Ingredients

• 7 oz. condensed milk
• 1 1/4 cup heavy cream
• 1.5 oz. fresh turmeric
• 1 tsp turmeric powder
• 1/2 tsp ginger powder
• 0.5 oz fresh ginger
• 1 lemon Zest and juice
• 2 tbsps water
• 1/8 tsp salt

Instructions

I, first, peel the turmeric and ginger with a teaspoon. Try to get all the woodsy shell out but don’t worry too much if you get lazy, and decide to leave some specks behind.In a food processor, put turmeric and ginger knobs with two tablespoons of water and process until the mixture turns into a consistency of smooth salsa. I have a smaller food processor. But, I can see that if you have a big one, you may have to put 4 tbsps of water instead so the roots can easily form a paste.Boil the mixture for 5 minutes to extract maximum flavor. If you used a big food processor, be sure to boil longer until the liquid reduced to 2 tbsps worth. Cool down the mixture fast by placing it in the freezer for 5-10 minutes.Place the golden paste in cheese cloth or an old t-shirt and forcefully squeeze until you get the last bit of the yellow musky liquid.  You should get about 3 tablespoons or so. It is important to make sure that the liquid do not exceed 4 tablespoons. Otherwise, your ice-cream will be studded with ice specks rather than irresistibly smooth.Whip the cream until you get flowy soft mounds. Pour in condensed milk, the turmeric and ginger liquid, lemon juice, zest, ginger powder turmeric powder and salt. Whip again under low speed until everything is combined.Pour the glistening gold clouds into a 4-cup container and freeze for at least 4 hours or overnight.

Details

Prep time: 10 mins Cook time: 4 hour Total time: 4 hour 9 mins Yield: 3-4 servings