Blueberry Rosemary Ice Cream (Non-Dairy)

Step 1: Place the coconut milk, blueberries, honey, rosemary and lemon extract in a blender. Process until smooth.

Step 2: Pour the mixture into a heavy-bottomed saucepan and whisk in the egg yolks. Over medium heat, gradually bring to a low boil, whisking the whole time. Immediately remove the pan from the heat and let it cool completely.

Step 3: Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least two hour, or overnight.

Step 4: Place the cold mixture into an ice cream maker and process until it reaches the desired consistency. Serve immediately or store, covered, in the freezer for up to 3 weeks.