Preparation

Before you start

Cuisinart Ice Cream Maker | Freezer bowl frozen for at least 12 hours | Small saucepan | Cuisinart mini prep pro chopper

Prepare the freezer bowl

• Place the freezer bowl in a bag in the freezer for at least 12 hours
• To determine whether the bowl is completely frozen, shake it. If you do not hear liquid moving, the cooling liquid is frozen
• Keep the bowl in the freezer until you have your ice cream mix ready to pour in, as it will immediately begin to defrost

Make the raspberry compote

• Place the raspberries, sugar, cornstarch, water and lemon juice in a small saucepan over a medium heat
• Bring to a simmer for 10 minutes, until the liquid has reduced and thickened

Prepare the ice cream

• Add 3/4 of the compote to a blender/ chopper with cashew butter, coconut milk, vanilla extract and rose water
• Blend until smooth
• Roughly chop the pistachios

Assemble the ice cream maker

• Remove the freezer bowl from the freezer and remove the plastic bag
• Place the freezer bowl into the centre of the base and place the mixing arm in the bowl
• Place the lid onto the housing base, and twist to lock into place

Make the ice cream

• Switch to the ON position and the bowl will begin to turn
• Pour the coconut milk through the hole in the lid followed by the compote mixture
• Leave to churn for 25 minutes then pour in the remaining raspberry compote, churning for 2 more minutes
• Turn the machine off and transfer the ice cream to an airtight container for storage
• This will produce a soft ice cream. For a firm ice cream, transfer to an air tight container and place in the freezer for 2 hours
• Scoop out the ice cream and serve with rose petals, pistachios and extra raspberries