Ginger, Saffron, and Vanilla Ice Cream

Prep time: 20 minutes, plus overnight freezing makes 8 servings

Ingredients:

• 1 ½ (14 oz.) cans full-fat coconut milk
• 3 tablespoons honey
• 1 ½ tablespoons grated ginger
• 1 tablespoon saffron threads
• ½ teaspoon vanilla extract
• ½ vanilla bean, scraped
• 1 ½ teaspoons arrowroot starch
• ½ cup low-fat plain Greek yogurt (or unsweetened almond milk)
• ⅛ teaspoon sea salt

Instructions:

In a saucepan over medium heat, warm the coconut milk and add the honey, ginger, saffron, vanilla extract, and vanilla bean.

In a small bowl, whisk ½ cup of coconut milk mixture with arrowroot starch until smooth; pour back into the pot, whisking as you go.

Squeeze out and remove the vanilla bean, and pour the mixture into a food processor or blender; add the yogurt and salt and slowly blend until thick and frothy.

Freeze overnight.