Frozen Desserts Gluten Free
August 13, 2015
Honey sweetened variation
2 cups whole blackberries or raspberries, pureed and strained to remove seeds
grated rind of one lemon
2 Tbsp. honey
3 pasteurized eggs
½ cup light honey
2 tsp. vanilla extract
2 cups heavy cream
2 cups whole milk
1Mix pureed fruit with lemon rind and honey, and chill.
2Beat eggs until light and frothy.
3Add honey and beat until thick.
4Add heavy cream and milk.
5Pour into drum of ice cream maker and process.
6For ice cream mixed with fruit: when ice cream is almost firm, add fruit puree and continue processing until firm.
7Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0 degrees F.
8For fruit swirl ice cream: process ice cream until firm.
9Remove paddle. Add fruit puree and mix with long wooden spatula, leaving it in swirls.
10Remove paddle and pack down in drum or transfer to freezer container. Harden in freezer at 0 degrees F.
From Cooking with Fruit, by Marion Gorman, Rodale Press, 1983.