Raspberry Ice Cream with Coconut Milk

Ingredients

• 1 Organic Orange
• 1 Organic lemon
• 2 stems basil
• 0.25 vanilla bean
• 400 g frozen raspberries
• 200 ml coconut milk
• 2 tbsp rice syrup

Instructions

1. 1.

   Wash the orange and lemon under hot water, dry them, then grate their zest finely. Halve the citrus fruits and squeeze out the juice.

2. 2.

   Rinse the basil, pat it dry, and pluck the leaves. Score the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Blend the frozen raspberries with 50 ml coconut milk, half of the orange and lemon juices, vanilla seeds, four basil leaves, and one tablespoon of syrup until smooth.

3. 3.

   Add the remaining coconut milk, citrus zest, the rest of the rice syrup, and the remaining orange and lemon juice to a tall mixing bowl. Whisk with an immersion blender until frothy. Spoon the foam into small cups, add one scoop of raspberry ice cream on top, and garnish with the remaining basil leaves before serving.