MAKES: 1 pint | PREP TIME: 2 hours to overnight | COOK TIME: 10 minutes
1 (14-ounce/415-ml) can full-fat coconut milk
1 cup (150 grams) fresh blueberries
2 tablespoons organic honey
1 teaspoon minced fresh rosemary
1 teaspoon lemon extract
2 large egg yolks, whisked
- Combine the coconut milk, blueberries, honey, rosemary, and lemon extract in a blender or food processor. Blend until everything is well incorporated.
- Pour the mixture into a saucepan over medium heat and add the egg yolks. Heat gradually, whisking constantly, just until it comes to a low boil, then immediately remove the pan from the heat and let cool. Transfer the mixture to a mixing bowl and cover with plastic wrap. Refrigerate for a minimum of 2 hours or overnight.
- Place the cooled mixture in an ice cream maker and churn, following the manufacturer’s directions, until the desired consistency is reached. Immediately scoop the ice cream out of the ice cream maker so it doesn’t freeze to the sides of the bowl. Serve immediately or store, covered, in the freezer for up to 3 weeks.
Note: If you don’t have an ice cream maker, once the mixture is chilled, transfer it to a bowl or bread pan and stick it in the freezer for 2 hours. Once frozen, just remove it from the freezer 15 minutes before serving to allow it to soften to a scoopable consistency. Scoop and serve.