Dairy Free Berry Mexican Vanilla Ice Cream with Whole Beans

Ingredients

• 2 cups coconut cream (480 ml)
• 1 cup almond milk (240 ml)
• 0.75 cup granulated sugar (150 g)
• 6 large egg yolks
• 0.125 tsp fine sea salt
• 1 Mexican vanilla bean, split and scraped
• 1 cup fresh raspberries (125 g)

Instructions

1. 1. Flavor note: Add the raspberries last and fold gently to avoid streaking or crushing them.
2. 2. Warm the cream, milk, and vanilla in a saucepan over medium heat until it steams and small bubbles form at the edges, about 5 minutes. Don't let it boil.
3. 3. In a separate bowl, whisk the egg yolks with the sugar and salt until the mixture turns pale yellow and thickens slightly, about 2 minutes.
4. 4. Slowly pour about a cup of the hot cream into the yolks while whisking constantly, then pour everything back into the saucepan. Cook gently, stirring, until the custard thickens enough to coat the back of a spoon (170F/77C).
5. 5. Strain the custard through a fine sieve into a clean bowl, then chill until cold, at least 4 hours or overnight. Churn in an ice cream maker per the manufacturer's directions until thick and soft-serve consistency.
6. 6. Transfer to a container and freeze at least 4 hours, until firm enough to scoop.