FOR THE ROSE RASPBERRY COULIS
- 1 tsp rosewater
- 65 g / 1/2 cup raspberries fresh or frozen
- Juice of 1 lemon
- 1 tbsp maple syrup
FOR THE ICE CREAM
- 720 ml / 3 cups coconut milk
- 2 tbsp arrowroot powder
- 120 ml / 1/2 cup maple syrup
- 1 tsp vanilla extract
- optional 1 tbsp alcohol, such as vodka, gin, rum etc.
TO MAKE THE COULIS
Mix the rosewater, raspberries, lemon and maple syrup together in a blender or food processor until you have a smooth puree.
Pour the mixture into a small saucepan and simmer for about 5 minutes until thickened and reduced.
Refrigerate until needed for the ice cream.
TO MAKE THE ICE CREAM
Mix 60ml / 1/4 cup coconut milk with the arrowroot powder in a small bowl and set aside to thicken.
Pour the rest of the milk into a saucepan with the maple syrup and bring to a boil, immediately stir in the arrowroot mixture to thicken the liquid. Remove from the heat and stir in the vanilla and alcohol.
Chill in the fridge until cold, then churn.
Transfer the mixture to a freezer-safe container. Pour the coulis over the ice cream and use a skewer to swirl it through.
Freeze for at least 3 hours or overnight.