INGREDIENTS
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.
INSTRUCTIONS
TO MAKE THE COULIS
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Mix the rosewater, raspberries, lemon and maple syrup together in a blender or food processor until you have a smooth puree.
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Pour the mixture into a small saucepan and simmer for about 5 minutes until thickened and reduced.
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Refrigerate until needed for the ice cream.
TO MAKE THE ICE CREAM
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Mix 60ml / 1/4 cup coconut milk with the arrowroot powder in a small bowl and set aside to thicken.
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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.
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Chill in the fridge until cold, then churn.
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Transfer the mixture to a freezer-safe container. Pour the coulis over the ice cream and use a skewer to swirl it through.
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Freeze for at least 3 hours or overnight.
Source: http://wallflowerkitchen.com