July 15, 2016
Like sisters; when together with ice cream the world becomes sweet and beautiful!
Rose Raspberry Ripple Ice Cream This is delightful!
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Serves: 1 quart
Ingredients
For the rose raspberry coulis1 tsp rosewater
½ cup raspberries (fresh or frozen)
Juice of 1 lemon
1 tbsp maple syrup
For the ice cream
3 cups coconut milk
2 tbsp arrowroot powder
½ cup maple syrup
1 tsp vanilla extract
Instructions
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
¼ 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!
