When it comes to summer, most people think of vacations, weddings, their favourite BBQ foods or swimming. For us, it is the thought of refreshing ice cream that comes to mind during the warm summer months. Whether it’s as an evening treat, an outing with the girls, a date-night activity or a cool dessert for a family gathering, there’s no bad time for ice cream! So, it’s a cold hard fact that ice cream is the perfect summer treat.
This week, we have a delicious coconut-raspberry swirl homemade ice cream recipe thanks to Anne Bernard-Gobeil, also known as lafilledu3ème (her blogger pseudonym). With Anne, it’s simple to put a tasty twist on a vanilla ice cream recipe with these simple tweaks: replace a portion of the milk with coconut milk, add in a touch of raspberry coulis during the last minute of the churning process and garnish with roasted coconut flakes and fresh raspberries for the final touch. Voila! The coconut flavours just might transport you to paradise and the raspberry adds in a fruity and colourful touch of excitement. Not only is this recipe rich, appetizing and bursting with flavour, but it’s also easy to do. Anne’s simple instructions make this recipe a dessert that is both mouth-watering and hassle-free!
So here’s the scoop: before you run out to the grocery store or the market for ingredients, you need a good ice cream maker. For this recipe, Anne used the thinkkitchen Gelato Ice Cream Maker. It’s super easy to use and creates rich and creamy ice cream in less than 30 minutes! Complete with 3 detachable parts, this appliance allows you to watch the ice cream process live and makes for an easy clean afterwards, so you can spend more time enjoying your creations. Plus, by making it at home, you’re avoiding all of the extra sugar and preservatives found in store bought ice creams–which means you can indulge even more!
So, give kids (and adults) something to scream about with this delicious easy-to-do ice cream recipe!
- 3 egg yolks
- ½ cup sugar
- 400ml coconut milk (full fat)
- 1 cup whole milk
- 1 tsp vanilla extract
- 2 cups of fresh or frozen raspberries
- ¼ cup sugar
- Juice of half a lemon
- ¾ cup of grated unsweetened coconut (optional)
- Extra grated unsweetened coconut (for garnish)
- Extra fresh raspberries (for garnish)
The night before you start the recipe, make sure to put the freezer bowl of the ice cream maker in the freezer.
In a double-boiler, whisk the egg yolks with the half-cup of sugar until the mixture is light and fluffy.
Add the coconut milk, the whole milk and the vanilla, and continue to whisk until completely blended. Cook for 15-20 minutes, stirring from time to time with a wooden spoon (the mixture will thicken). Place the mixture in the refrigerator until completely chilled.
In the meantime, combine the raspberries, the sugar and the lemon juice in a sauce pan. Cook at medium-low heat for 5 to 6 minutes until the raspberries reduce into a purée.
Strain the purée to remove all the seeds from the raspberries. Let the purée chill completely in the refrigerator.
In a pan, roast the ¾ cup of grated coconut at medium heat. Once golden, remove from stove. Let cool completely.
Use the thinkkitchen Gelato Ice Cream Maker to prepare the ice cream. Place the freezer bowl and paddle in the appliance. Start the ice cream maker, and once it’s running, pour the cream mixture in through the opening on top. Let spin for 25-30 minutes.
During the last 5 minutes, add in the roasted coconut. Let it mix for 3-4 minutes, and just before turning off the ice cream maker, add in the raspberry coulis to create a swirl in your ice cream. Turn off the ice cream maker.
You can serve the ice cream immediately, but if you would like a more firm texture, transfer your ice cream into a 1.5L container and place in the freezer for 1 hour.
When you serve your ice cream, decorate it with fresh raspberries and freshly grated coconut.
Here to help you indulge your sweet tooth this summer,
I consider myself a passionate person. I have a passion for life, for everything it brings and the experiences it provides. I grew up surrounded by people who have a passion for cooking. Inevitably, this has influenced how I decided live my life. I obtained a technical diploma in dietetics at Cegep de Saint-Hyacinthe. Afterwards, I started working as a technician at the Montreal General Hospital in Food Service Management. I learnt that there is a strong relationship between health and nutrition and enjoyed the chance to apply the knowledge I gained in my education to the real world. Although I loved nutrition, hospital environment was not for me. I decided to make a career change and I worked as a supervisor at Starbucks. I enjoyed being in a leadership position and wanted to study in a field that would help develop my leadership skills. I completed studies in Industrial Relations at Université de Montréal, which opened my eyes to the world of entrepreneurship—something I found incredibly interesting and appealing.
Follow Anne on Facebook, Instagram and on her blog: www.thegirlfromthe3rdfloor.com