1. Heat the Dairy

In a medium saucepan, combine the milk and heavy cream. Warm over medium heat until steaming and small bubbles begin to form around the edges of the pan. Do not allow the mixture to boil.

2. Make the Custard

In a medium bowl, whisk together the egg yolks and coconut sugar until smooth and slightly lightened in color. While whisking constantly, slowly pour about 1 cup of the warm milk mixture into the yolks to temper them. Pour the tempered yolk mixture back into the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or silicone spatula, until the custard lightly coats the back of a spoon and reaches 170–175°F.

3. Build the Flavor

Remove the custard from the heat and whisk in the Turmeric Gold concentrate, vanilla bean paste, olive oil, lemon zest, and sea salt until smooth and fully incorporated. If using any of the optional flavor enhancements, stir them in now.

4. Chill

Transfer the custard base to a heatproof container and refrigerate until completely chilled, at least 4 hours and preferably overnight. This resting time allows the flavors to deepen and the texture to become even creamier.

5. Churn

Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. 1-2 minutes before you stop the churner, pour in your optional enhamcements.

6. Freeze

Transfer the churned ice cream to a freezer-safe container. Cover and freeze for 2–4 hours, or until firm enough to scoop and serve.