Raspberry Brown Sugar Chocolate Chip Ice Cream (SRC)
Ingredients
- 3 cups coconut milk from a can*(I used full-fat for a richer ice cream)
- 3 eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1/2 cup packed coconut sugar, sucanat or brown sugar (I used coconut sugar pulsed in a Magic Bullet to make it fine)
- 1 cup fresh raspberries, chopped
- 3/4 - 1 cup chocolate chips (I used mini Enjoy Life chips), can use cacao nibs or sugar free chocolate chopped into chunks if desired
- 1 Tbsp lemon juice
Instructions
- In a saucepan, heat milk until it bubbles slightly. Remove from heat. Stir milk into beaten eggs slightly.
- Return to saucepan. Cook and stir for approx 2 minutes or until heated. Remove from heat. Let it cool. Cover and chill for 30 minutes.
- In a mixing bowl, coconut sugar/brown sugar, and lemon juice. Mix well. Stir into chilled ice cream mixture.
- For ice cream maker: Follow ice cream maker's instructions and towards the end, stir in raspberries and chocolate chips/chunks/nibs after churning OR
- Without an ice cream maker, stir in raspberries and chocolate chips/chunks/nibs and use David Lebowitz's instructions:
David's instructions:
- Prepare your ice cream according to recipe. Chill it over an ice bath.
- Put ice cream in a deep, freezer safe container and put in freezer.
- Check it after 45 minutes. Break up any frozen sections. Beat it up good.
- Return to freezer. Check to check about every 30 minutes, breaking up the ice. Use a hand mixer if needed.
- After about 2-3 hours, you have ice cream.