- 2 cups freshly squeezed Blood Orange Juice
- 1 can Coconut Milk
- 1/ 2 cup Sugar
- 1 sprig Rosemary
Juice your blood oranges and strain out any pulp. Set aside.
In a medium saucepan whisk together the coconut milk and sugar on medium heat. Add in the rosemary sprig and bring the mixture to a simmer. Let it simmer for about 10 minute and then remove from heat. Remove the rosemary from the liquid and strain out any pieces that may have broken off of the sprig.
Transfer to a large glass bowl or container and add in the blood orange juice. Cover the container and refrigerate for 2-3 hours.
Once fully chilled add the mixture into the frozen bowl of an ice cream maker. Mix for 20-25 minutes, then transfer to a container to freeze in. I like to use these ice cream containers or a bread baking pan. Freeze for at least 4 hours before serving.