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.
This custard is only made with egg yolks, honey, and coconut milk. Once the custard has cooked, coconut oil is whisked in and vanilla extract is added to flavour it. In total you only need five ingredients to make it. It’s also naturally dairy-free.
It’s a family favourite I’ve been making a lot lately. I shared it once before here, as a video, but I think it’s time to feature it again. We usually eat it with fresh, sliced strawberries (we have it with other fruit sometimes such as raspberries, sliced, ripe pear, or ripe banana). I’ve found it to be quite versatile for a variety of uses as well such as this frozen custard/yogurt style dessert.
In the midst of this week’s daily posts, I bring one new recipe before 2010’s close. Individual trifles, which is also my contribution to this month’s Sugar High Friday, hosted by Ivonne of Cream Puffs in Venice (deadline is tomorrow at midnight EST). This is my first foray into the event and next month will be even grander. I’ve been making versions of these trifles for a long time, using fruit that’s available – the family favourite being strawberries and or raspberries – but this is the first time I’m calling them trifles. Before it was just that dessert with custard and the meringue nut torte.
The custard is made with coconut milk, honey, and egg yolks and that’s rounded off with coconut oil (or another neutral-tasting oil) at the end and vanilla extract; I’ve posted it before. It’s incredibly flexible: at its simplest, we serve it with fruit – so this trifle being a variation thereof. I’ve also used this custard in baking and other desserts, using it as a substitute for yogurt (see: strawberry mousse) with excellent results.
When you make the meringue nut torte, it’s also a great way to use up the leftover egg whites from making the custard. You could also use angel food cake.