Paleo Blackberry Rosewater Ice Cream

I miss the ice cream maker. While I don’t need gallons upon gallons of Paleo ice cream for myself, I loved coming up with and trying new flavor combinations! This combo was inspired by my sister’s love of the flavor rosewater, and the fact blackberries are currently in season. I have to say even I was a bit skeptical on how this was going to turn out. Thankfully the ice cream turned out amazing! I’ve made paleo ice cream before and this base provided the smoothes ice cream even when it had been in the freezer overnight. I love the flavor of rosewater, but it can be a bit overpowering. I used a whole tablespoon but would recommend reducing the amount to 2 teaspoons if you aren’t familiar with it. Also I picked up my jam at a local health food store that didn’t contain any added sugar or weird ingredients. You can also make your own. I like this recipe here. 

Ingredients

1 14-oz can full fat coconut milk 

2 eggs

1 tsp vanilla

3 Tbls honey

2 tsp rosewater (1 Tbls, if you know you like the flavor)

1 cup blackberries

4 Tbls blackberry jam (check the ingredients) 

Directions

Set up a double boiler by heating a saucepan of water to simmering and placing a heat-proof bowl over the pot. Large glass bowls work well. Place coconut milk and vanilla into the bowl. Stir frequently until coconut milk can coat the back of a spoon. 

While coconut milk is heating up, whisk eggs in a separate bowl. Once the coconut milk is hot, slowly add a ladleful to the eggs, while you continue to whisk. You are doing this to bring the eggs up to the temperature of the milk without scrambling them. Add one more ladle and stir. 

Now slowly add the new egg mixture back into the double boiler. Add in the rosewater. Make sure the water is only simmering and not boiling, or you risk scrambling the eggs. Continue to stir the mixture until it sets up to a custard consistency. This can take anywhere from 5-10 minutes. After the desired consistency is reached remove the double boiler from heat. To speed up the cooling process, I set my bowl into a larger bowl of ice. Once you can touch the mixture without burning yourself, stir in the honey. Place custard mixture into the refrigerator until it cools completely. 

While custard is cooling, prepare the blackberry sauce. Place blackberries and jam in a saucepan over medium heat. Cover and cook for about 10 minutes until the berries begin to pop. Continue simmering until the berries and jam have reduced and thickened. Place in fridge and let cool until it is time to add to custard base. 

Once custard is cool, add to your ice cream maker per manufacture’s instructions. My ice cream took approximately 25 minutes. In the last few minutes, add in the blackberry sauce. Transfer to a freezer-proof container. When ready to serve, remove from the freezer and let soften for about 10 minutes. 

Enjoy!

x vanessa