Golden Spice Frozen Custard by Chef Lizette Marx, Holistic Chef Instructor at Bauman College

Golden Spice Frozen Custard by Chef Lizette Marx, Holistic Chef Instructor at Bauman College

Golden Spice Frozen Custard by Chef Lizette Marx, Holistic Chef Instructor at Bauman College

Chef Lizette Marx

Chef Lizette Marx

Chef Lizette Marx, Holistic Chef Instructor for Bauman College’s Holistic Chef Online Culinary Program provides us with a Golden Spice Frozen Custard recipe to help you beat the heat with a healthy treat.

During the colder months, I love to make golden milk, a delicious and therapeutic hot beverage made with turmeric, cinnamon, and black pepper. But, during the summer months, when the temperature is a sweltering 90-plus degrees, the last thing I want is a hot cup of anything!

While giving a cooking demo last month, I decided to transform my Golden Milk recipe into a frozen custard. Golden milk is an amazing therapeutic concoction known as haldi doodh in hindi. The main ingredient, turmeric, is known for its anti-inflammatory and cancer-protective qualities. The addition of black pepper activates the healing benefits of turmeric.

To do this, I make my version of Golden Milk which includes, a mixture of whole and powdered spices that I infuse into coconut milk and heavy cream sweetened with maple syrup. (If you want to make this recipe dairy-free, swap out the heavy cream for either almond or oatmeal milk.)

Once the spices have infused, the frozen custard method begins. Whisk two egg yolks with a little arrowroot powder and temper it into the heated golden milk. Once you make the custard, cool it down in the fridge and then use an ice cream maker to churn up a batch of this delicious summer treat with the anti-inflammatory benefits of turmeric and spices.

Find out more about Chef Lizette by visiting our Faculty Page

Golden Spice Frozen Custard

Yields 3 cups


  • 2 cups unsweetened, full-fat coconut milk
  • 1 cup of heavy cream or non-dairy milk of choice
  • ½ cup maple syrup
  • 3 slices of fresh ginger root or (or ½ teaspoon of ground ginger)
  • 1 cinnamon stick
  • 2 whole star anise, optional
  • 4 whole peppercorns
  • 1 vanilla bean, sliced lengthwise and seeds scraped from pod
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground fennel
  • ¼ teaspoon ground cardamom
  • Pinch of Himalayan sea salt
  • 3 egg yolks
  • 1 tablespoon of arrowroot powder


  1. Heat coconut milk and heavy cream or non-dairy milk in a saucepan over low heat with maple syrup, ginger slices, cinnamon stick, star anise, whole peppercorns, vanilla bean and seeds, turmeric, cinnamon, fennel, cardamom, and sea salt. Cook for 15 minutes on low heat until spices are infused into the milk mixture. Do not allow the milk to boil.
  2. Remove whole spices from the milk with a slotted spoon and return to the heat.
  3. In a small bowl, whisk together the egg yolks and arrowroot powder.
  4. Temper about ½ cup of spiced milk with the egg yolk mixture.
  5. Pour the tempered egg yolk mixture into the saucepan of spiced milk. Stir until the custard begins to thicken slightly. The custard is ready when it coats the back of a spoon and holds a trail after running your finger across it.
  6. Set a sieve over a heat-proof container (a 24-oz pitcher or mason jar works well) and pour the custard through to strain it. This will ensure that the custard is smooth and silky. Chill the custard in the refrigerator for 4 hours or until very cold.
  7. 7. When the custard is quite chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. Enjoy immediately, or store the ice cream in a covered shallow container in the freezer.


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