This ice cream habit it getting a little out of control.
But I can't possibly complain about it. Because goodness. We're having ice cream. Twice a week at least. And it's some of the best we've ever tasted.
This batch was inspired by a morning spent picking berries at our friend's farm across the road. After I took my first bite I called that friend up and told him that he really should come over to have some.
Of course he did. And he was glad.
Because come on. Raspberries on the plants in the morning and decadent ice cream by sundown, just a few yards away? What could be better?
That's right. Not much.
The only challenge was having any left to photograph for you the next morning. You barely got this recipe, folks. Because I tiptoed downstairs in my pajamas and almost, almost ate it all before bed.
It's that good.
But enough chatter. Here's what you're after – the recipe.
First, some notes. As with my Farmstead Cherry Chocolate Chunk Ice Cream recipe:
- Feel free to replace all of the cream and milk with coconut milk for
a dairy-free variety. You may also replace the honey with 3/4 C of coconut sugar if you are vegan.
- The milk I used was raw when we started, the cream was not (because that was what I had).
This recipe was half-heartedly inspired by Molly Moon's Blackberry Sage Ice cream recipe. But not really.
Raspberry-Ginger Ice Cream
4 C raspberries, divided
1 1/2 Tb peeled and finely grated ginger root
1/4 C fresh lemon juice
2/3 C raw honey, divided
2 C heavy cream
1 C whole milk
1/2 tsp liquid stevia extract
Combine 3 C raspberries with ginger, 1/3 C honey and lemon juice. Cook over medium-low heat for 15 minutes unitl bubbly and thick and berries are well broken down.
Remove from heat, cover, and allow to sit for 20 minutes.
In another saucepan combine cream, milk, and remaining honey. Stir to combine as you heat over medium heat. Stir frequently as you bring the mixture to just below a boil.
Remove from heat.
Strain seeds out of raspberry mixture by pressing through a fine mesh strainer.
Stir in strained raspberry mixture.
Transfer to a mason jar and move to the
fridge. (To save my fridge from doing so much work I let mine sit out
for 1 hour before transferring to the fridge. You can also stand the jar
in a basin of cool water and slowly add ice to the water until cold if
you are in a hurry.)
When mixture is chilled add vanilla extract.
Transfer to your ice cream maker and freeze.
When you start churning, spread your reserved raspberries on a cookie sheet
and transfer to the freezer. (If your berries are room temperature they
will melt your ice cream when you add them.) Also freeze a shallow, wide dish (like a Pyrex or tupperware container) large enough to hold 1 1/2 quarts of ice cream.
When churned, transfer to your chilled container. Layer ice cream with chilled raspberries. (Do not press down your ice cream or you'll work out the air you just worked so hard to put in.)
Place in freezer to set for one hour, or if you are impatient just eat it all while standing at the counter. Because yes, it's that good.