Raspberry Ice Cream
Before I get to the raspberry ice cream recipe, let me give you a picture of what it’s like around here. Berries are in high season here in Vermont.
Along roadsides, in backyards, in garden plots, on farms…blueberries, raspberries, blackberries, black raspberries, black currants, red currants, golden raspberries…I can hardly contain my excitement over the bounty right now. Berry foraging is hands down, one of my favorite activities. Being outside, receiving an amazing gift from the land, tasting and treating…
My girls have caught the berry love bug too. Our youngest, Charlotte, can daily be seen barefoot in the neighborhood, trotting from berry patch to berry patch with her berry basket. She then shares them with the rest of us, putting them in fancy cups or doling out on little plates. Our older daughter, Maggie, has been happily earning her spending money by picking the neighbor’s berries for them.
Last week, a friend let us pick a couple of quarts of raspberries in her yard. She gifted us with another quart this week. It gave me the opportunity to adapt and perfect the most amazing raspberry ice cream I think I’ve ever tasted (maybe the most amazing ice cream of ANY flavor).
This recipe is inspired by the strawberry ice cream recipe from My Paleo Patisserie and has been adapted and tweaked for GAPS, using 24 hour GAPS sour cream, suitable for the Full GAPS Diet.
ENJOY. I wish you thrilled taste buds…as thrilled as ours have been.
- 1 pound (about 4 cups) fresh raspberries
- ⅔ cup raw honey
- 1 teaspoon lemon juice
- ⅛ teaspoon real sea salt
- 1½ teaspoons powdered gelatin (I use Bernard Jensen)
- 3 tablespoons water
- 2 cups high quality sour cream (for dairy free option, use full-fat coconut milk)
- In a heat proof bowl, sprinkle the gelatin over the water and let it "bloom" for 5 minutes
- Put the remaining ingredients in a blender or food processor (I used my Vitamix)
- Over your stove top, gently warm the gelatin and water until just liquified
- Add gelatin mixture into the remaining ingredients in blender or food processor and blend till just combined
- Pour mixture into prepared ice cream maker and follow manufacturer's directions
- EXTRA NOTES:
- We use a KitchenAid ice cream maker, keeping the bowl chilled in our freezer at all times
- To insure that the ice cream is nice and firm, place the finished ice cream into the freezer for an additional 30 - 60 minutes before serving