Dairy and egg free coconut ice cream given a burst of flavour with ripples of deep purple blackcurrant puree.
Makes approx 550g
2 Sheets of Gelatine (or equivalent to set 285ml liquid)
10g Arrowroot
50g Caster Sugar
400ml Coconut Milk
2 Tsp Vanilla Extract
125g Blackcurrants
25g Caster Sugar
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Soak the gelatine in cold water.
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Mix together the arrowroot and sugar in a saucepan and then gradually whisk in the coconut milk. Cook over a moderate heat, whisking continuously, until the mixture thickens and just starts to boil. Take the pan off the heat, drain the gelatine and whisk into the coconut mixture along with the vanilla extract. Pour into a jug and leave to cool before placing in the fridge to chill.
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Place the blackcurrants and caster sugar in a pan and cook over a low heat until the blackcurrants burst and start to disintegrate. Leave to cool slightly before blending to a thick puree and then sieving to remove the seeds. Chill the puree.
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When the coconut 'custard' is cold take it out of the fridge and give it a quick whisk then pour it into an ice cream maker and churn until set. Layer the ice cream with the blackcurrant puree and then freeze until required - don't forget to take it out of the freezer a little while before you need it to allow it to give slightly so it is easier to scoop.
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