Wednesday, July 31, 2013
Coconut Raspberry Ice Cream
I love finding new ways to create ice cream bases - there's the traditional custard way with egg yolks, the sweetened condensed milk version, varieties that use just half and half, the cornstarch version, and probably several more that I haven't tried yet. And today's version is different still - it uses just coconut milk! I have made a super delicious ice cream using cream of coconut, but I until now, I hadn't thought of using coconut milk.
With just four simple ingredients, this ice cream comes together super quickly, and is super refreshing. It's pretty light as far as ice cream goes, so you can enjoy a few scoops without guilt. The raspberries add wonderful flavor, color and texture to the coconut base.
Start by combining the coconut milk,
and vanilla in a blender. Blend until combined and the sugar is dissolved. Then pour the base into your ice cream maker
and let it churn away til the ice cream is at the soft serve stage. Now add the raspberries.
I actually found it easiest to fold in most of the raspberries after I transferred the ice cream to my container. My ice cream maker was practically filled to the rim and there wasn't room for raspberries! Also, while you fold in the raspberries, you will want to crush them slightly with your spoon. There's nothing worse (well, maybe there are) than getting a huge piece of frozen fruit in the middle of your ice cream bite! You want small pieces of raspberries. Crushing them up will be very easy with fresh raspberries, and slightly more difficult with frozen. If I would have thought ahead, I would have let my berries thaw slightly. In any case! Fold them in and crush them up.
Freeze the ice cream until solid, about 2 hours. As usual with homemade ice cream, you'll want to let it sit on the counter for about 5 minutes before scooping.
This ice cream is so pretty I just wanted to take lots of pictures of it! And then I dug in, of course.
One year ago: Raspberry Streusel Muffins
Two years ago: Pineapple Sorbet
Three years ago: Oat Waffles
Find more great stuff at Hearth and Soul, Cast Party, Whatcha Whipped Up, Wednesday Extravaganza, Wicked Good Wednesday, What's Cooking, Full Plate Thursday, Thursday's Treasures.
Coconut Raspberry Ice Cream
2 cans chilled Thai coconut milk
3/4 cup sugar
1 tsp. vanilla
1 cup raspberries (fresh or frozen)
Place the coconut milk, sugar, and vanilla in a blender. Blend until combined, about 30 seconds. Pour the mixture into an ice cream maker, and churn for 20-25 minutes, until the ice cream is at soft serve stage.
Transfer to a freezer safe container and fold in the raspberries. Using a spoon, break up the raspberries slightly as you fold them in - you want small pieces of raspberries, not big chunks. (Frozen raspberries will require more muscles than fresh raspberries, which are already quite tender.)
Freeze for 2-3 hours or until firm. Let the ice cream sit at room temperature for about 5 minutes before scooping. Makes 1 quart.
Recipe Source: Slightly adapted from Two Peas
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