ROSEMARY ICE CREAM WITH BLUEBERRY SAUCE
SERVES 1 QUART
FOR THE ICE CREAM
1 (13.5-ounce) (383g) can coconut milk
1 1⁄2 cups almond or soy milk
3 sprigs fresh rosemary
3⁄4 cup agave
3 tbsp canola oil
1⁄2 tsp pure vanilla extract
1⁄8 tsp salt
3⁄4 tsp xanthan or guar gum
FOR THE SAUCE
1 (12-ounce) (340g) bag frozen blueberries or 2 cups fresh
2 tbsp water
1⁄4 cup sugar
1 tsp lemon juice
1⁄8 tsp salt
NUTRITIONAL VALUES
Calories: 420kcal
Fat: 6.2g (0.7g S.Fat)
Carbs: 71.6g
Protein: 17.2g
Sugar: 21.9g
Sodium: 413mg
METHOD
To make the ice cream:
Combine coconut milk and almond or soy milk in a small saucepan. Bring to a simmer and season with rosemary. Reduce the heat to low and cook for 20 minutes, covered, stirring occasionally. Remove the rosemary and set aside to cool completely.
In a blender, combine rosemary-infused milk, agave, oil, vanilla, salt, and xanthan gum until well combined. Place in the refrigerator for 2 to 3 hours to chill. Pour the chilled ice cream base into an ice cream maker and process according to the manufacturer's instructions.
To make the sauce: Cook blueberries, water, and sugar in a medium saucepan over medium heat for about 15 minutes, or until thick and saucy. Remove from the heat and add the lemon juice and salt. Blend the sauce in a blender until smooth. To make a smoother sauce, strain it through a mesh strainer. Allow to cool before storing in the refrigerator.
To serve: If the ice cream is too hard to scoop, place it in the refrigerator for 15 to 30 minutes to soften. Serve each scoop of rosemary ice cream with a spoonful of blueberry sauce right away.
In a blender, combine rosemary-infused milk, agave, oil, vanilla, salt, and xanthan gum until well combined. Place in the refrigerator for 2 to 3 hours to chill. Pour the chilled ice cream base into an ice cream maker and process according to the manufacturer's instructions.
To make the sauce: Cook blueberries, water, and sugar in a medium saucepan over medium heat for about 15 minutes, or until thick and saucy. Remove from the heat and add the lemon juice and salt. Blend the sauce in a blender until smooth. To make a smoother sauce, strain it through a mesh strainer. Allow to cool before storing in the refrigerator.
To serve: If the ice cream is too hard to scoop, place it in the refrigerator for 15 to 30 minutes to soften. Serve each scoop of rosemary ice cream with a spoonful of blueberry sauce right away.
