Roselle & Coconut Ice Cream
Ingredients
- 2 cans coconut cream
- ½ cup xylitol (or sugar)
- 4 tbsp Local Village roselle, blended to a powder
- ½ tsp xanthan gum
Instructions
- Place the coconut cream and sugar in a saucepan on medium heat. Whisk for 3-5 minutes to dissolve the sugar.
- Add the roselle and whisk to infuse. Allow to stand for 5 minutes. Pour the mixture through a sieve to drain the powder from the liquid. Pour the mixture back into the saucepan. Bring to a simmer, remove from the heat, add the xanthan gum and whisk.
- Pour the ice cream in a container. Allow to come to room temperature before placing it in the freezer for 4-6 hour to freeze.
- To serve, remove the mixture out of the freezer and sit it outside for 5 minutes. Use a hot spoon to scoop the mixture out into bowls using a hot knife.
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