Coconut, rose and raspberry ice cream
| Serves: | 8 |
| Serving Suggestion: | Serve scoops of the coconut, rose and raspberry ice cream with fresh raspberries. |
Ingredients
- 85 g white chocolate, chopped
- 2 egg yolks
- 3 organic eggs
- 1 Tbsp rose water
- 2 cups Double cream
- 1/2 cup coconut cream
- 7 tbsp maple syrup
- 1 1/2 cups fresh raspberries
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Blend the raspberries in a food processor and set aside.
- Gently heat the maple syrup, coconut cream, double cream, rose water and white chocolate in a saucepan until combined and the chocolate has melted.
- Transfer the mixture to a heatproof bowl and place the bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water.
- Add the eggs and egg yolks to the mixture and cook, stirring constantly for about 10 minutes, until it lightly coats the back of a spoon. Allow to cool.
- Transfer the mixture to a freezer-proof lidded container and freeze for 1 – 2 hours until slushy and frozen around the edges.
- Remove from the freezer and blend in a food processor, then pour back into the freezer-proof container.
- Pour the raspberry purée on top of the ice cream mixture and swirl it around with a spoon.
- Close the freezer-proof container and freeze the ice cream until firm.
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