Place the ginger, turmeric, sugar, and water in a saucepan and cook them over low heat for 10 minutes. Turn off the heat and let the mixture cool to room temperature. Press it through a fine-mesh sieve, discard the ginger root, and reserve the syrup. Set it aside.

Use a high-speed or immersion blender to mix the turmeric-ginger syrup, coconut milk, agave, salt, black pepper, and cinnamon. Chill the mixture for at least 2 hours, or overnight.

Once the mixture is chilled, add it to your ice cream maker and churn it according to the manufacturer’s instructions. Most machines take 10 to 15 minutes depending on the temperature of the mix, and when it’s finished it should look like soft serve. Once it’s churned, transfer the ice cream to a wide, freezer-safe container, and gently fold in the candied ginger. Smooth the top, cover the ice cream tightly, and freeze it for at least 5 to 6 hours, or until it is firm.

Depending on the temperature of your freezer, you may want to set the ice cream out for 5 to 10 minutes to soften it before serving. This ice cream will keep in the freezer for a couple of weeks in an airtight container, but it’s best when fresh.