I have a couple other recipes I should be blogging, but they're a little more involved than this one, so I'll get to those later. Meanwhile, here it is! The recipe I had rattling around my brain when I created the fruity sorbet-ice cream recently.
3/4c raisins
2T± pure vanilla
~ check the label, it may contain alcohol
~ if that's a concern, find a good vanilla that is alcohol free
~ if that's a concern, find a good vanilla that is alcohol free
1/2c dark brown sugar
1 can Thai Kitchen coconut milk
a shake or two of Himalayan pink salt
Soak the raisins in enough warm-hot water to cover in a flat dish - probably 1/3-1/2c - for at least a half hour.
While that's happening, stir together in a medium glass bowl, the coconut milk with the dark brown sugar until well combined and the sugar dissolves. Sprinkle on the salt and add the vanilla. After a half hour, using a silicone spatula, scrape this into your blender jar. Drain the raisins in a strainer for a few minutes them into a freezer container.
While that's happening, stir together in a medium glass bowl, the coconut milk with the dark brown sugar until well combined and the sugar dissolves. Sprinkle on the salt and add the vanilla. After a half hour, using a silicone spatula, scrape this into your blender jar. Drain the raisins in a strainer for a few minutes them into a freezer container.
Blend the milk-sugar-salt-vanilla for a minute or so. Pour over the raisins, stir everything together well. Freeze for a couple hours then stir to mix everything so the raisins don't stay at the bottom. Freeze another hour or two until it's scoopable.
This is the first ice cream I've made that didn't freeze rock hard after the first serving! . .Lin
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