By now you know I'm on a berry kick - I've gotta take full advantage during the teeny weeny of window that we get up here. For any of you who are familiar with gardening zones (I really don't know much) - we are a zone 1 or 2 - the very lowest, meaning that it's a really cold climate and only the heartiest things will grow - actually, I'm always amazed that anything at all comes to life after a harsh winter! Ah, what an amazing universe we live in.
So with all the raspberries I've been picking, I really wanted to make an ice cream. This recipe requires a little time, but it's well worth the effort. If you are short on time (or lazy), then simply use strawberries instead and there is no need to strain the seeds. You can also use any other berries - bluberries...or blackberries (too bad those don't grow around here). I've added lucuma, but it's optional - it tastes just as great without!
Raspberry Ice Cream
4 cups raspberries 1 cup almond mylk
(I used 1 part almonds: 2 1/2 water)
1 cup macadamia nuts or cashews
1/2 cup agave
3 tsp lemon juice 2 tsp pure vanilla extract
2 tsp lucuma (opt)
-Puree the raspeberries until smooth.
-Strain the seeds through a fine mesh strainer (or whatever else you have - a nut mylk bag should do). I strained the puree twice, but you might not have to. This should yield 1 1/2 cups seedless raspberry puree.
-Add all ingredients (sans the seeds, of course) to the blender and mix until completely smooth and creamy.
-Chill the mixture and then process though an ice cream maker, or freeze in an ice cube tray - or make popsicles out of it!
This is a creamy, smooth, delicious ice cream, with a lightness at the same time. It's really nice. You can see here, the colour is lighter than the above - the camera likes to do that. This pic was taken in the shade, vs. the other in the sun. I'd say the actual colour is a shade in between.