half a teaspoon powdered saffron
400 ml coconut milk
6-7 tablespoons rice malt syrup
3 tablespoons cashew butter
a pinch of whole sea salt
a few pinches of dried ginger powder
Makes 4 servings.
Dissolve the saffron in the coconut milk, stirring. Combine all the ingredients in a mixer, processing until smooth. Transfer the mixture into a bowl and refrigerate for about 30 minutes before pouring it into your ice cream maker. Process according to the manufacturer’s instructions. 40 minutes should be enough to reach a creamy, thick texture. At the end of the cycle, remove the ice cream from the machine and divide it into bowls. Eat the ice cream right away or keep it in the freezer until serving time.