Author Notes
Making dairy and sugar free ice cream is an art. This recipe will guarantee you the most luscious tasting raspberry ice cream with a fine and melty texture. —Sandra Ramacher
Ingredients
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17.8 ounces
frozen raspberries
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1/2
juice from half lemon
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3/4 cup
honey
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4
egg yolks
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3 tablespoons
olive oil
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13.5
coconut cream (placed in the fridge overnight and then drained of liquid)
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1 teaspoon
vanilla essence
Directions
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Place the defrosted raspberries and lemon juice into a pot and cook on low heat for 45 minutes or until reduced by half.
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Let cool to room temperature, strain through a sieve to remove the seeds, add the honey and combine.
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Mix the vanilla essence, egg yolks, oil and coconut cream until smooth. Then combine with the raspberries.
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Place into the fridge until cold and then into your ice cream maker as per the manufacturers instructions.
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Once churned, place the ice cream into a shallow airtight dish in the freezer for two hours before serving.
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