Thankfully in the last couple of days the raspberries at home, my favourites, have also started intermittently ripening. Those little clues and the fact that we have already had 2 weeks of temperatures over 30C has moved thoughts to the fact that summer is well and truly on the way.
At the Mud Brick Palace frozen treats are a great way to beat the heat. As A can't have large amounts of dairy I tend to stick mostly to dairy free options.
Please be aware that this recipe contains uncooked egg. It is best only to use eggs from a known source where cleanliness is taken seriously to minimise the chance of contamination issues.
Coconut and Youngberry Ice Cream
makes approx 2.7L
Ingredients
800ml Coconut Cream
3 eggs
3/4C Sugar
1Kg frozen Youngberries, defrosted
(If using fresh berries put at least half though the food processor before adding to the other ingredients)
Method
Put the final storage container in the freezer to equalise the temperature.
Mix together all the ingredients in a bowl that will fit in the freezer. Ensure that the ingredients are well combined and mush up the berries a bit. Freeze for an hour, remove the stuff frozen to the sides and remix. Freeze for a further 2 hours and remix. Leave until solid, or overnight, & remix.
Transfer to the storage container and keep in the freezer.
**Note any type of berry can be used for this recipe although with strawberries you will need to food process all the berries to get them to mix adequately.
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