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.