Raspberry, Rose & Pistachio Ice Cream
Level up your ice cream game with our homemade raspberry, rose and pistachio ice cream, thanks to the Cuisinart Deluxe Ice Cream Maker. This handy kitchen gadget will have you cool in no time and makes up to 2L of your favourite frozen treats in a breeze.
Serves
Ingredients
For the ice cream
<item-todo-done>2 x 400g cans of coconut milk<item-todo-done><item-todo-done>80g cashew butter<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>2 tsp - rose water<item-todo-done>
For the raspberry compote
<item-todo-done>600g raspberries<item-todo-done><item-todo-done>150g caster sugar<item-todo-done><item-todo-done>1 tbsp cornstarch<item-todo-done><item-todo-done>2 tbsp lemon juice<item-todo-done>
Additions
<item-todo-done>2 tbsp - dried rose petals<item-todo-done><item-todo-done>100g raspberries<item-todo-done><item-todo-done>50g pistachios<item-todo-done>
Before you start
Cuisinart Ice Cream Maker | Freezer bowl frozen for at least 12 hours | Small saucepan | Cuisinart mini prep pro chopper
Prepare the freezer bowl
- Place the freezer bowl in a bag in the freezer for at least 12 hours
- To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen
- Keep the bowl in the freezer until you have your ice cream mix ready to pour in, as it will immediately begin to defrost
Make the raspberry compote
- Place the raspberries, sugar, cornstarch, water and lemon juice in a small saucepan over a medium heat
- Bring to a simmer for 10 minutes, until the liquid has reduced and thickened
Prepare the ice cream
- Add 3/4 of the compote to a blender/ chopper with cashew butter, coconut milk, vanilla extract and rose water
- Blend until smooth
- Roughly chop the pistachios
Assemble the ice cream maker
- Remove the freezer bowl from the freezer and remove the plastic bag
- Place the freezer bowl into the centre of the base and place the mixing arm in the bowl
- Place the lid onto the housing base, and twist to lock into place
Make the ice cream
- Switch to the ON position and the bowl will begin to turn
- Pour the coconut milk through the hole in the lid followed by the compote mixture
- Leave to churn for 25 minutes then pour in the remaining raspberry compote, churning for 2 more minutes
- Turn the machine off and transfer the ice cream to an airtight container for storage
- This will produce a soft ice cream. For a firm ice cream, transfer to an air tight container and place in the freezer for 2 hours
- Scoop out the ice cream and serve with rose petals, pistachios and extra raspberries