Add the coconut milk, maple syrup, ginger, turmeric, peppercorns and cardamom to a large saucepan and whisk together. Add the cinnamon stick, vanilla bean and bay leaf and place over a medium heat. Bring to a gentle simmer, stirring often, then remove from the heat.
Transfer the mixture, including the ginger, to a mixing bowl and leave to cool to room temperature. Cover and chill in your refrigerator for 4-5 hours or overnight.
Once completely cold, strain to remove the solids. Prepare your ice cream maker according to the manufacturer’s instructions, then add the turmeric mixture. Churn for 30-35 minutes until it looks like soft serve ice cream.
Once churned, transfer the ice cream to a large freezer-safe container, smoothing the top. Cover securely and freeze for at least 4-6 hours or until firm. If freezing for a long period, set out for 30 minutes before serving to soften, and use a hot ice cream scoop to ease the scooping.