This is a simple, no-fuss frozen custard that I made over the weekend with fresh raspberries. It’s not too sweet and allows the raspberries’ tang to come through. It uses the coconut milk custard that I shared a little over a month ago here - the most you have to wait is for it to freeze, although the custard and raspberries blended together alone are thick and creamy enough for a milkshake, perhaps with a few scoops of vanilla ice cream added for good measure.
You could use an ice cream machine to make this frozen custard, if you have one, but it isn’t necessary. After blending the raspberries and custard together with a hand blender, I simply poured it into a container and stirred it periodically with a spatula, following David Lebovitz’s instructions for making ice cream without a machine.
Click after the jump for the recipe.
Frozen Raspberry Custard
While I didn’t measure how much it made, I would guess that this recipe makes at least a pint. Next time we’ll be doubling it. The raspberries aren’t deseeded, although if you’d prefer to have it without the seeds just strain the raspberry custard through a sieve before freezing.
1 recipe dairy-free coconut milk custard*
1 pint (12 ounces) fresh or frozen raspberries
After you’ve made the custard, cover and chill it in the fridge for about 2 to 3 hours.
If using fresh raspberries, rinse them. Put the raspberries in a large container or blender and pour in the custard, using a spatula if necessary.
Blend the raspberries and custard until smooth. (Use a hand blender if going for the container option.) Pour the raspberry custard into a container with an airtight lid and put in the freezer. Every 30 minutes to 1 hour, stir with a spatula or whisk, and return to freezer. Keep doing this until the custard is frozen. (We couldn’t wait that long and only froze it until it was soft serve consistency.)
Serve and enjoy!
*I used 4 medium egg yolks and 1 cup of full fat coconut milk for this batch.