I flip through Alison Roman’s book more times than I can count these days. Her homemade ice cream recipe has been staring at me, haunting my thoughts for days before I caved in and decided it was time to give it a try. Making ice cream at home always sounds a little daunting to me. It seems to be a lot of work and no effort, and not a great result. And for someone who lacks any sort of equipment in that department, it seems more like an impossible task to accomplish. But obviously I’ve been craving desserts more than ever now, too. We’ve been deprived of so much for so long now, these little pleasures feel more impactful than ever, so suddenly I find myself willing to attempt making ice cream – the impossible task. Technically it’s a frozen dessert. One that’s creamy and tangy, and more importantly, looks and tastes like ice cream.
The fact that you only need a handful of ingredients is also particularly appealing at this moment. Grocery shopping used to be a pleasant activity for me, but now it’s turned into something I’m less than excited about. I’m in and out quickly and I keep my lists short. I used raspberries, but you can use any berries you like. I didn’t have any labne, but Greek yogurt worked wonderfully. The entire process is just a beautiful combination of vibrant colours and different sources of creaminess, this couldn’t possibly go wrong, right? The sun is out, it’s time for ice cream.
2 pints fresh raspberries, (12 ounces)
¾ cup mild-flavored honey
1 cup heavy cream
1½ cups full-fat Greek yogurt (or labne)
Small pinch of kosher salt
Spray a 9 x 4-inch loaf pan with nonstick spray and line it with plastic wrap (the nonstick spray helps the plastic adhere better, making an otherwise impossible task totally doable).
Cook the raspberries and ¼ cup of the honey in a small pan over medium-high heat until the berries have started to break down and the liquid has thickened, 8 to 10 minutes (high heat will thicken the liquid quickly while keeping many of the berries somewhat intact, which is what you want).
Let it cool completely. Once cooled, the berries should have the texture of a loose, spreadable jam.
In a large bowl, whip the cream to medium-stiff peaks. Fold in the Greek yogurt, the remaining ½ cup honey, and the salt just to blend.
Add the cooled berry mixture and, using a spatula, just barely fold it in (3-4 times), leaving large streaks of berry throughout. Pour the mixture into the prepared loaf pan, smoothing the top with a spoon or offset spatula.
Place it in the freezer until it’s firmed up, about 2 hours. This is best served around the 2- to 3-hour mark, when it’s just the perfect texture. If serving beyond that, let it sit in the fridge for 10 to 15 minutes or so just to soften up.