Frozen Assets

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by Hannah (BitterSweet)

Rushing about, trying to finish two week’s worth of work in just the few days preceding my trip to Paris, I practically had one foot out the door when I got word from my boss. Although she had just as much on her plate as well, it seemed like high time to begin a new project: A “supper club,” bringing us one step closer to a full-service restaurant. After years of only creating prepared foods for takeout, this would be a huge change for all of us at the restaurant, and I couldn’t respond fast enough to express my enthusiasm. The problem was, naturally, our first dinner would be scheduled for the week I would be away. Big, fat, bummer.

Still anxious to get in on the action, I simply couldn’t keep my hands out of the project. With my embarrassment of riches in the way of fresh berries, and my mind still fixed firmly on frozen treats, I proposed combining the two for a seasonal, crowd-pleasing, and easy make-ahead dessert. How could you say no to an offer like that?

Using only a touch of coconut milk to add creaminess, this concoction is heavy on fresh raspberries, bursting with pure fruit flavor. Accented with a touch of lemon zest to add brightness and some much needed acid, it’s a refreshing end to a summer meal, just what I thought this supper club needed.

But don’t you know, life isn’t that simple. While away in Paris, that dinner never came to fruition, and those pints remained frozen solid in the back of the freezer, just waiting for their time to shine. Happily, that time has now come, and I can even be a part to help serve it! Our first supper club is now scheduled for this Thursday, and while I realize it’s rather last minute, I would love to invite anyone in the area. Interested? Check out the details and RSVP!

Should you find yourself halfway around the country, or world, for that matter, don’t fret. You can still enjoy this delightful raspberry ice cream anyway; it’s just too good not to share.

Raspberry-Lemon Ice Cream

3 1/2 Pounds Raspberries
6 Tablespoons Arrowroot
1/4 Teaspoon Salt
Zest of 3 Lemons
3/4 Cup Fresh Lemon Juice
3 Cups Coconut Milk
1 1/2 Cups Light Agave Nectar
2 Tablespoons Vanilla Extract

*This makes 3 quarts, more than the average household ice cream maker can process at once, so you will either need to scale down this recipe as desired, or plan to churn it in batches.

Begin by tossing all of your berries into a blender or food processor, and completely puree them. Pass the puree through a fine mesh sieve, and discard the solids. Set aside.

In a large pot, first whisk together the arrow root and salt. Add in a small splash of the seedless raspberry puree, and whisk it thoroughly to make a thick paste. Once you’ve gotten out any lumps or dry clumps, add in the rest of the puree, along with the lemon zest, lemon juice, coconut milk, and agave. Set the pot over moderate heat, and stir occasionally, until the mixture thickens significantly and comes to a full boil. Turn off the heat, and whisk in the vanilla. This amount of ice cream base will take a long time to cool, so simply make sure you whisk it every 15 minutes or so, to prevent a skin from forming on top, until it’s just barely warm to the touch. Place a piece of plastic wrap directly on the surface of the custard, and let chill thoroughly in the refrigerator before churning according to your ice cream manufacturer’s directions.

Transfer the ice cream into air-tight containers, and let freeze solid before serving, at least 3 hours.

38 thoughts on “Frozen Assets”

  2. That looks amazing but all your photos and creations are amazing anyways.I crave for a fresh fruit flavoured ice cream like that. Looking at the ingredients I can just imagine the taste a mix between a light sorbet and an ice cream. Vegan Ice cream is really taking over the world and since I am in the Caribbean the ice cream machine will not rest! :)

  3. wow, that sounds so incredible hannah. I love raspberries. I noticed that your raspberries look so different from the ones my family grows. Maybe because yours are wild? Ours aren’t translucent like that at all. Interesting!

    :)

  5. This looks sooooo good! I bet the coconut milk gives it a great taste.
    Im just wondering if you know, once opened how long soyatoo cream will keep for in an airtight fridge container? Seen as im the only one who eats it, i dont want to discard the remainder too quickly, but it doesnt say on the pack how long it keeps.

    Rose

  6. That looks delicious and if I had lived any closer I would have come by in person to see how you’re all doing on your first supperclub! I hope it’s gonna be a success but with foods like that… I am sure it will be!

  10. Ooooh! This really would be the perfect summer treat. Raspberry and lemon is such a great flavor combination and whipped up all smooth, cold and creamy I really can’t imagine a better dessert.

    Those pictures are SO beautiful, the colors just pop right off the screen. Gorgeous gorgeous gorgeous!

  11. I’ve been enjoying your blog for months now, and just realized with this post that you live in CT. My husband’s family lives in Ridgefield, so the next time we’re down there visiting, I’d love to make a trip out to Health in a Hurry. The menu looks great!

    What also looks great is this ice cream recipe – so fresh and summery. I made your Maple-Pecan ice cream yesterday, and of course loved it. The Raspberry-Lemon is going on my list of recipes to make!

  12. I’m going to make this today – I already have all the ingredients :) Thanks for sharing. Your photos are so amazing – how do you do it?

  15. Have fun at the supper club! Raspberry and coconut is always a great combination and that picture is so colourful!
    I am glad the chocolates arrived safe, I’ll send you a note as soon as the cookies are here :)

  18. Wow – this sounds amazing!!!! I think your pictures are absolutely gorgeous – some of the best I’ve seen floating around the foodblog world!

  20. Raspberry lemon ice cream sounds delicious. it looks wonderful too. Love summer and all it brings. YUM.

  26. This looks divine! I can’t wait to try this recipe out for dessert! Have you tried substituting another type of berry to make this?

  30. Hello!

    I was not quite sure where to post this…but…I have been following your blog for a while now and your recent berry picking post has led me to desire unknown territory…canning. Do you know anything about making vegan preserves? I’m stumped and Google is not saving me. Thanks!

  31. Your ice cream recipes always make me salivate =P I should definitely buy an ice cream maker…if I find one, because I have never seen any here =O

    I absolutely love raspberries, but there are impossible to find in Spain. They don’t grow here and even if you can find them they are prohibitively expensive. Here in Russia they are not as expensive (but not cheap though), so at last I am able to eat a good amount of it! =D

    And thanks for leaving a comment on my blogs =D I have not always loved buckwheat as much as I do now, and maybe some years ago I would not have chosen it either over other grains.

    For curiosity, what is your favorite grain? Although I like buckwheat, it would be difficult to say that it is my favorite grain because I love oats or millet very much too.

  35. Beautiful but I have one question: how much raspeberry puree is that? I’ve got my berries already pureed and have no idea what the original weight was. Can you hook a girl up? Really really want to make this…

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