My aunt has started keeping bees, and I was the lucky recipient of some of her honey. And with that in mind, I decided to make a dessert that was worthy of her hard effort and honey love.
I had some coconut milk on hand, and some aromatic spices that wanted to play together – so this dessert was born.
Note: The ice cream does get really hard so you’re going to want to let it thaw for a few minutes before you decide to indulge. But, man oh man.
This is a keeper of a dessert.
Pomegranate, Rosewater, Honey and Cardamom Ice Cream
Serves 2-4.
Ice Cream Ingredients:
2 cups full-fat coconut milk
2 teaspoons rosewater
2 teaspoons pomegranate molasses
½ teaspoon salt
½ teaspoon cardamom
Garnishes:
1 tablespoon honey
2 teaspoons rose petals
2 teaspoons pomegranate seeds
1 cardamom pod, roughly ground in a mortar and pestle
Instructions:
Place a bowl in the freezer for 20 minutes.
Place all of the ingredients in a blender and process until it’s frothy.
Pour into the chilled bowl, and lightly cover with plastic wrap.
Freeze for 1 hour.
Garnish the ice cream and freeze for an additional 2 hours, or until fully set.
Remove from freezer 20 minutes before devouring.
(Photo by Launie Kettler)
