Blackberry Ginger Ice Cream Recipe
Yields 6-7 cups
2 13.66 oz cans or 3 1/2 cups coconut milk
1/2 cup minced fresh ginger
1/2 cup sugar
2 tablespoons arrowroot
1 teaspoon vanilla extract
1/2 cup crystallized ginger, chopped
1 cup frozen blackberries
2 tablespoons kumquat or other tart marmalade (alternatively, use any jam and a splash of lemon juice)
2 tablespoons agave nectar
Bring all but 1/4 cup of the coconut milk to a simmer. Add the fresh ginger and sugar to the hot coconut milk and let it steep for half of an hour. Add the arrowroot to the 1/4 cup of coconut milk that you left out.
Heat the berries until their skins begin to burst open. Use the back of a spoon to push them through a strainer to remove the seeds and hairs. Heat the strained berry juice, jam and agave just until jam disintegrates.
Strain the fresh ginger out of the sweetened coconut milk. Mixture should be room temperature.
Add it to your ice cream maker. After about 45 minutes, add crystallized ginger and all but 1/4 cup of thickened blackberry sauce. (That is how long my machine takes. You want to add the goodies just a few minutes before you remove the mixture from the ice cream maker.) Remove from the ice cream maker while the mixture is still streaky and before it homogenizes into a purple haze. Freeze in an airtight container for at least two hours before serving.