I have certain favorite ice cream flavors which you can easily find in Sweden but that I have not been able to find here, so last summer, I thought I’d take matters into my own hands and make
my own ice cream instead. I bought a Cuisinart ice cream maker and started experimenting, and I love it! I did go through my share of mishaps and not so great final results, but once you get the basics down, it is so easy to use.
And, after my recent decision to seriously cut back on dairy (see the Drink Milk post), it comes in even handier. I’ve started making “ice cream” using coconut milk instead of cream, and it is delicious (if I may say so myself). Last night, we had company over, and I made this:
Raspberry Rum Coconut Ice Cream
You get 2 pints out of this recipe, and I store it in “real” containers I bought at a local ice cream shop.
1 12 oz bag frozen raspberries
1 can (14 oz) unsweetened full fat coconut milk
¾ cup sugar (I used organic turbinado)
1 teaspoon vanilla extract
2 tablespoons rum (I used Meyers spiced)
Puree the raspberries in a blender and strain out as many of the seeds as possible (I still had some left, but people liked it that way, so it worked out). Put the strained raspberries and all the other ingredients in the blender and puree until it’s well blended together (or if you’re lazy like I was here, just stir it together in the bowl). Pour into a bowl (I like to use stainless steel) and put the (covered) bowl in the refrigerator for at least 2 hours (do NOT skip this step. I did once and ended up with runny ice cream all over the kitchen floor).
Once it’s chilled, start your ice cream maker machine, pour in the mixture and run for 25 minutes (in my case at least. The time may depend on which ice cream maker you have, I’m not sure).
When the time is up (and it looks creamy and delicious), stop the machine and put the ice cream into containers and freeze for a couple of hours. If you don’t put alcohol in it, you can eat it right away, but with alochol, I find it too runny at this point and like it to firm up a bit. And when you take it out to serve, there is no need to let it thaw, because the alcohol prevents it from freezing up really hard.
I’m happy to say this got rave rewiews last night. Some comments were:
“this tastes like something you would get in a really fancy restaurant”
“you made this?!?”
“it’s nice with the seeds, you can tell it is made with the real thing”
“it’s so fresh, not too sweet”
More ice cream recipes (vegan and not):
Ginger Coconut Milk Ice Cream
Licorice Vanilla Bean Coconut Milk Ice Cream
