Coconut Kaffir Lime Ice Cream

• Kaffir lime syrup
• 350 grams brown rice syrup
• 10 fresh kaffir lime leaves
• Kaffir lime coconut ice cream
• 400 grams coconut milk
• 50 grams coconut oil
• 100 grams infused rice syrup
• Pinch salt
• 1 pineapple

1. To make the infused sugar syrup gently heat brown rice syrup in a pan, keep on a low heat for 20 minutes, turn off and let sit for 2 hours to infuse.
2. Blend ingredients together for the ice cream (excluding the pineapple), chill and churn according to manufacturer guidelines.
3. If you don't have an ice cream machine, place in the freezer in a covered container, take out and blend 3-4 times throughout the first few hours of freezing.
4. Roast pineapple:
5. Pre heat over 220c. rnPeel and core your pineapple, cut into eighths and quarter each slice. Place in a lined roasting tray. Drizzle over 4 tablespoons of the syrup.
6. Roast for 30 minutes until soft and beginning to caramalise.
7. To serve. Scoop the coconut ice cream into bowls, top with roast pineapple and a spoonful of the syrup and enjoy.

lime syrup, brown rice syrup, lime leaves, lime coconut ice cream, coconut milk, coconut oil, syrup, salt, pineapple

Taken from food52.com/recipes/71168-coconut-kaffir-lime-ice-cream (may not work)