Photo by Daria Yakovleva
The days are getting warmer and my raspberry bushes are heavy in fruit so what better way to celebrate these glorious Summer months than with a bowl smooth, creamy home made ice cream.
This recipe is simplicity itself. Once you have made the fruit puree, you just mix all the ingredients together and pop in the freezer overnight. You can of course, use any fruit you wish, just adjust the sugar to your desired sweetness.
The coconut essence can be ommited if you don’t have it to hand, you will loose a lot of the coconut flavour but still end up with a delicious raspberry ice cream.
RASPBERRY AND COCONUT ICE CREAM
INGREDIENTS:
400g raspberries
100g sugar
397 g tin condensed milk
400 ml tin coconut milk
100 ml double cream
a few drops coconut essence
METHOD:
Place the raspberries and sugar in saucepan over low heat. Using a potato masher, mash the raspberries with the sugar until they are well broken down. Continue to cook, stirring constantly, until the sugar has completely disolved, about 5 minutes.
Push the puree through a seive over a bowl to remove the seeds and extract as much juice as possible, scraping the puree from the underside of the sieve. Leave to cool.
Whisk the condensed milk, coconut milk, coconut essence and cream together until well blended. Stir in the raspberry sauce.
Tip into a container and freeze overnight.
