Roasted Strawberry Coconut Milk Ice Cream

Ingredients

• 1 tbsp granulated sugar raw
• 2 cans coconut milk 
• 0.5 tsp ground cardamom 
• 1 pound strawberries washed and hulled
• 0.5  vanilla pod 

Equipment

• sauce pan
• knife
• ice cream machine

Directions

1. Add the coconut milk, 1/2 cup of raw cane sugar, and the cardamom to a sauce pan. Using a small knife, cut down the length of the vanilla bean and scrape all of the seeds into the coconut milk mixture.
2. Add in the vanilla bean as well.
3. Remove the vanilla bean halve from the ice cream base and discard it. Process the mixture according to the manufacturer's instructions on your ice cream maker. I added in the strawberries after about 10 minutes when the mixture starting getting thicker and gaining a bit of volume. Eat immediately (it will be somewhat soft), or place in an airtight container in the freezer. Makes approximately 6 to 8 servings.