Gati Ice Cream Recipe

Prepare custard base (for Coconut Vanilla or Golden Milk or Seasonal custard)

In a medium saucepan, combine 1 cup whole milk and 2 cups full-fat coconut milk (or use 3 cups coconut milk if fully dairy-free), 1/2 cup granulated sugar and 1/4 tsp salt. Warm over medium heat until the mixture is steaming but not boiling.

Whisk together 3 large egg yolks in a heatproof bowl. Slowly temper the yolks by whisking in 1/3 cup of the warm milk mixture, then gradually whisk the tempered yolks back into the saucepan.

Cook the custard, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Remove from heat.

If making Coconut Vanilla: stir in 1 tsp vanilla extract. Cool the custard slightly, then strain through a fine-mesh sieve into a bowl. Chill completely in the refrigerator (2–4 hours or overnight) before churning.

If making Golden Milk: while heating step, add 1 tsp turmeric, 1/2 tsp ground cinnamon, and 1/4 tsp ground ginger to the milk mixture. After tempering and cooking the custard as above, stir in 2 tbsp honey or maple syrup and 1/2 tsp vanilla. Strain to remove any fibrous bits, then chill completely before churning.

If making Seasonal (fruit) ice cream: reduce custard sugar by 2–3 tbsp if your fruit is sweet. Puree 1 cup seasonal fruit (berries, roasted peaches, or pumpkin) until smooth. After cooking and straining the custard, stir in the fruit puree while still warm to help integrate. Taste and adjust sweetness. Chill completely before churning.

Once chilled, churn the custard in an ice cream maker according to the manufacturer’s instructions (typically 20–30 minutes) until soft-serve consistency. Transfer to a freezer-safe container, press a piece of parchment on the surface, cover, and freeze at least 4 hours for firm scoops.

In a small saucepan over low heat, combine 1/4 cup unsweetened cocoa powder, 2 tbsp coconut oil or butter and 1/4 cup maple syrup. Whisk until smooth and warmed through, about 2–3 minutes. Do not boil.

Remove from heat and whisk in 1/2 tsp vanilla extract and 1/8 tsp salt. Taste and adjust sweetness. Cool slightly; the sauce will thicken as it cools. Keep at room temperature or refrigerate briefly and warm before serving if it becomes too firm.

Heat a small skillet over medium heat and add 1 tsp butter or neutral oil. Add 1/2 cup whole almonds and toast, stirring frequently, until fragrant and lightly golden, 4–6 minutes. Remove from heat and immediately sprinkle with 1/4 tsp flaky sea salt. Allow to cool, then roughly chop or leave whole according to preference.

Optional: if using toasted coconut flakes for the coconut vanilla variant, toast 2 tbsp coconut flakes in the same skillet for 1–2 minutes until golden and fragrant.

Scoop ice cream into serving dishes (2–3 scoops per person). Drizzle 1–2 tbsp cacao sauce over each serving.

Sprinkle toasted almonds (about 1–2 tbsp per serving) and optional toasted coconut over the top. Finish with a light pinch of flaky sea salt if desired.

Serve immediately for soft-scoop texture, or return to freezer for 10–15 minutes for firmer scoops. Leftover assembled portions are best eaten right away because the cacao sauce may harden in the freezer.