Coconut Cardamom + Rose Ice Cream

• 2 13.5 oz. cans of full fat coconut milk
• 1/2 cup cashew milk
• 3/4 cup maple syrup or honey
• 8-10 cardamom seed pods, crushed
• 3-6 tablespoons beet juice (optional, for coloring)
• 1 vanilla beat, split and scraped
• 1 tablespoon food grade rosewater
• 1/2 teaspoon sea salt

1. Infuse the coconut milkrncoconut milk, maple syrup, crushed cardamom seeds, vanilla bean and salt to a saucepan over medium heat, stirring mixture every few minutes to insure there is no scalding. When pot begins to simmer remove from heat and allow to steep for 20 minutes.
2. Freeze the mixturernStrain the infused coconut milk to remove vanilla bean and pods, and then add in your tablespoon of rosewater. A little bit goes a long way! If using beet juice to give your ice cream a rose tint, this would be the time to add it in. Start slow and add until desired color is achieved. Line a baking sheet with parchment paper and pour mixture in. This will allow the coconut milk to freeze into a thin layer, and make it easier to remove and cut up into chunks for blending.
3. Blending your ice creamrnRemove from freezer and cut up into chunks just big enough to fit into your food processor or blender. Add cashew milk to your frozen ice cream and blend until creamy and smooth.
4. SERVING // Garnish with crushed pistachios and cacao nibs for a refreshing treat

coconut milk, cashew milk, maple syrup, pods, beet juice, vanilla beat, food grade rosewater, salt

Taken from food52.com/recipes/37385-coconut-cardamom-rose-ice-cream (may not work)