Paleo Blackberry Rosewater Ice Cream

Ingredients

Blackberry sauce:
• 1 cup blackberries
• 4 Tbls blackberry jam (check the ingredients)
Rosewater Ice Cream
• 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)

Directions

For the blackberry sauce:
1. Place blackberries and jam in a saucepan over medium heat.
2. Cover and cook for about 10 minutes until the berries begin to pop.
3. Continue simmering until the berries and jam have reduced and thickened.
4. Place in fridge and let cool.
For the rosewater ice cream:
5. Pour coconut milk and vanilla into a double boiler above simmering water. Stir frequently until coconut milk can coat the back of a spoon.
6. Whisk eggs in a separate bowl.
7. Once the coconut milk is hot, while you continue to whisk the eggs slowly add a ladleful of hot coconut milk. This brings the eggs up to the temperature of the milk without scrambling them. Add one more ladle and stir.
8. Slowly add the new egg mixture back into the double boiler along with the rosewater.
9. Continue to stir the mixture for 5-10 minutes until it sets up to a custard consistency. Make sure the water is only simmering and not boiling, or you risk scrambling the eggs.
10. After the desired consistency is reached, remove the double boiler from heat.
11. Set the bowl into a larger bowl of ice to cool the mixture. After 10 minutes, stir in the honey then place custard mixture into the refrigerator until it cools completely.
12. Once custard is cool, pour into your ice cream maker per manufacture’s instructions. My ice cream took approximately 25 minutes.
13. In the last few minutes, add in the blackberry sauce.
14. Transfer to a freezer-proof container.
15. When ready to serve, remove from the freezer and let soften for about 10 minutes.