Coconut, cashew and saffron ice cream

Ingredients

• 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

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Preparation

• Dissolve the saffron in the coconut milk, stirring.
• Combine all the ingredients with 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.

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