Ingredients:

• 1-quart whole milk​
• 2/3 cup Monin Raspberry Purée
• 2/3 cup rosé champagne ​
• 3 Tbsp. granulated sugar​
• 1 Tbsp. cornstarch​
• 1/2 tsp. mastic gum, powdered​
• Pinch salt​

Serving Size: 1 quart.

Instructions:

1. In a small sauce pot, combine the puree and champagne and bring to a simmer over medium heat.​
2. Allow to simmer until reduced by half (5-7 minutes). Remove from heat once reduced and allow to completely cool.​
3. In a medium sauce pot, add the milk and bring to a simmer over medium heat, allowing to simmer for 5 minutes.​
4. In a small mixing bowl combine the remaining ingredients and mix until well combined.​
5. Vigorously whisk the milk while sprinkling in the sugar mixture until well combined.​​
6. Allow the milk to simmer for an additional 5 minutes, stirring frequently.​
7. Remove the milk form the heat and strain through a fine mesh sieve and allow to completely cool.​​
8. Once cooled, mix the milk with the puree reduction until well combined.​
9. Transfer the mixture to an ice cream machine and freeze according to manufacturer’s instructions.​
10. Once frozen, transfer to a tightly sealed container and store in the freezer for at least 2 hours before serving.​