On a sweltering summer day, nothing beats the heat like a frozen treat. You can flag down the ice cream truck—or whip out the ice cream maker and DIY a dairy-free dessert. Rich coconut cream gives this recipe a silky texture and hint of tropical flavor, while thick swirls of raspberry jam add tartness and a splash of color. Whip up a vat on the weekend and keep it in the freezer for the hot afternoons ahead!
Yield: 4 servings
Active Time: 15 minutes
Total Time: 1hour and 15 minutes
Special equipment: ice cream maker
Slice vanilla beans lengthwise, then scrape out seeds with a sharp paring knife. Add beans and seeds to coconut cream in a medium-sized saucepan. Bring to a simmer over medium heat, then cover, turn off heat, and let infuse for 15 minutes. Remove beans and keep mixture warm over low heat.
In a large bowl, whisk together yolks and sugar until light and fluffy. Gradually pour in warm coconut cream mixture, whisking constantly. Stir in salt. Return mixture to pot and cook, stirring constantly, over low heat until it thickens slightly and coats the back of a spoon.
Allow mixture to cool to room temperature, then cover and chill in the fridge at least 1 hour. Churn in an ice cream maker according to manufacturer’s instructions. Fold in raspberry jam to create ribbons throughout. Transfer to a parchment-lined metal container or loaf pan to store in freezer.
Photo credit: Paul Delmont
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