This is the nicest ice cream recipe I have come up with yet. Making the creme anglaise rather than relying on blending nuts or other fruit meant that it had a far nicer creamer texture that feels like proper ice cream in your mouth. I used almond milk to make it and it worked really well. If you have other berries use them in place of the raspberries. My two at home are pretty hard to please but this was really popular (well I’m judging from the grunts as it was been eaten as my benchmark for satisfaction. Being able to offer Eva dairy ice cream with no dairy actually in it was a great feeling – everyone ate it and I didn’t even mention it was different from what can be bought in the shops.
4 egg yolks
1/2 cup sugar
1 teaspoon cornflour
1 3/4 cups scalded Almond Milk
250gr organic raspberries
4 tbsp framboise liqueur
1 tsp pure vanilla extract
Seeds of 1/2 vanilla bean
Put Raspberries into a pot with the liqueur and bring to the boil.
Take off the heat and leave to infuse until cool.
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.
Reduce to low speed, and add the cornflour and beat until incorporated.
With the mixer still on low, slowly pour the hot milk into the eggs.
When fully incorporated, pour the custard mixture back into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened.
The mixture full be very light and airy at first but will gradually thicken and coat the spoon.
Keep the heat down low or the mixture will scramble and there is no recovery.
When cool, pour the sauce through a fine strainer and stir in the vanilla extract and vanilla seeds, if using.
Churn the mixture in an ice cream freezer according to the manufacturer’s directions until almost churned
Transfer to a plastic container and stir in the raspberries and liquid and place in the freezer until ready to serve.
Serve with some more fresh raspberries for a delicious creamy dairy free ice cream.