Although we haven’t been having the weather for ice cream yet here in Saskatoon, I’ve still felt like ice cream lately.
I made a ginormous batch of vanilla ice cream custard the other day, and made half of it into Peanut Butter Cup Ice Cream, and the other half I had sitting in my fridge waiting to be put through the ice cream maker. I wanted to do something different with the second half, and when I saw organic raspberries on sale at the store I knew just what it would be!
The nice thing about vanilla ice cream is that you can really do anything you want to it and it will turn out fabulously. I whipped up a quick lemon raspberry sauce and mixed it in with the ice cream, and oh man did it turn out well! One of the best ice creams I’ve made at home, for sure! So refreshing – I can imagine it will be extra delicious if we ever get warm weather here this summer..
Try it with extra raspberries on top!
This recipe was shared on Five Friday Finds, Frugal Friday, Fight Back Friday, Natural Living Monday, What’d You Do This Weekend, Homemade Mondays, Mouthwatering Mondays, Motivation Monday, Tutorial Tuesday, Tuesday’s Table, Tickle My Tastebuds Tuesday, Gluten-Free & DIY Tuesday, Real Food Wednesday, Wellness Wednesday, Wonderful Wednesday, Full Plate Thursday, Tutorial Thursday, Homeacre Hop, Pennywise Platter, Friday Foodie and Fabulously Frugal Thursday
- 1/4 cup coconut oil, melted
- 1/4 cup (or less) maple syrup or raw honey
- 4 egg yolks
- 1 tsp vanilla extract
- 1 cup coconut milk (full-fat, from a can not a carton)
- 1 cup coconut cream (coconut cream is the hard layer of coconut at the top of a can of coconut milk once it has separated - leave the can in the fridge for an hour or so and don't shake it to achieve this)
- A pinch of sea salt
- 1 2/3 cups raspberries (200 grams) - fresh or frozen
- 1/2 tsp lemon zest
- Juice of one lemon
- 1/2 cup water
- 2 tbsp honey
- 1 tsp vanilla extract
- Using an immersion blender or a regular blender, blend the coconut oil, maple syrup, egg yolks, 1 tsp vanilla, coconut milk, coconut cream and sea salt together until thoroughly mixed. Put the mixture in a saucepan on the stove over medium heat and whisk constantly until it comes to a boil.
- Turn the heat down to a simmer and keep whisking until the custard thickens - this should take about 5-10 minutes.
- Once the custard has thickened, pour the mixture into a stainless steel or glass bowl, cover loosely, and place it in the fridge for a few hours to cool.
- Place the raspberries and all remaining ingredients in a small saucepan over medium heat.
- Stir frequently and let simmer for about 30-40 minutes uncovered, until the sauce has reduced and thickened slightly.
- Remove from the heat and let it cool while your custard is in the fridge.
- If you have an ice cream maker - pour the cooled custard into the machine and turn it on.
- Once the custard starts to thicken and freeze, pour in the raspberry sauce and let it mix in.
- When it is the consistency of soft-serve, put the ice cream in a glass dish and put it in the freezer for 2-3 hours.
- Alternatively, if you don't have an ice cream maker, just mix the custard with the raspberry sauce and put it right into the freezer. Mix every half hour or so until it has turned into a nice ice cream texture.