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No-churn raspberry ice cream

Are you someone who can handle the heat? Or are you a stay in the shade kinda person? I personally love being in the sun – it makes me feel glorious and all sorts of good. I usually cover my face to some extent, either with a hat or with a t-shirt or scarf when I’m sunbathing on holiday, but if I can get out in the sunshine I’ll always choose that over shade {SPF essential of course}. So many studies have shown that higher levels of serotonin – the brain chemical that’s most directly linked to your mood – correlates to feeling more positive, calm and satisfied as opposed to anxious and unhappy. Sunlight ups the serotonin so, really, summer is simply pure unharvested happiness!

Let me walk you through some of my summer happiness:

  • Wild swimming at Hampstead Ponds;
  • Reading for hours on end;
  • Long woodland walks;
  • Water fights;
  • Picnics in the park with bubbles and cake for everyone;
  • Gin and tonics or cold rosé sipped from balconies cast in glittering summer rays;
  • Taking a boat along Grand Union Canal passing gorgeous double-fronted houses along the way;
  • BBQ’ing late into the night with family and friends;
  • Cold fizzy homemade lemonade;
  • Holidaying abroad without a care in the world and no work {just play} and;
  • Plenty of ice cream.

Because isn’t that what summer is all about? Summer leaves a trail of beautiful memories and comes as near to perfection as anything could – full of the best people, the best weather and the best moments for us to cherish.

No-churn raspberry ice cream

Even if we are limited right now in what we can do, where we can go and who we can see, we can make the best of what we have. Right now. Yes, we can keep telling ourself “this time will pass” but do you want to wish away the goodness of summer days? Personally, I don’t. We might dream of the above and have the desire to do all of those things soon, but if you find joy in the simple things, life will always be fulfilling. Like spending quality time with the people around you, enjoying that steaming cup of coffee you’ve laboured over in the morning, laughing until your belly hurts and your eyes are streaming with tears, cooking amazing wholesome food and having real conversations over a good meal with a glass of wine. Although I’d love an evening with zero washing up {who doesn’t?!}, I wouldn’t wish away these days for anything.

So I made ice cream. Because it’s simple, and brings me joy.

No-churn raspberry ice cream

The weather is far too warm right now, and if there’s anything that reminds me of holidays and summer, it’s creamy gelato in beautiful colours: green mint choc chip or pistachio, the toasted beige of hazelnut, creamy pale vanilla and the vibrant pinks of strawberries and raspberries. I put the big question out there to you: strawbs or raspberries, and raspberries won hands down. This is an adaptation of Sarah Keiffer‘s recipe, and sits between an indulgent raspberry ice cream and the slightly healthier frozen yoghurt. It made me smile and cooled us down in this British summer heat.

Eleanor: What is it with you and frozen yogurt? Have you not heard of ice cream?
Michael: Oh, sure, but I’ve come to really like frozen yogurt. There’s something so human about taking something great and ruining it a little so you can have more of it.

The Good Place S01E06 – What We Owe To Each Other

No-churn raspberry ice cream

Makes 1L of ice cream

600g fresh or frozen raspberries
2tbsp caster sugar
Few grinds sea salt
397g / 1 can condensed milk
1tsp vanilla bean paste
100g Fage Total 0% Greek yoghurt {or another thick Green yoghurt you can get your hands on!}
400ml double cream

  1. Put your raspberries, caster sugar and salt into a saucepan, and heat gently until they’re melty and juicy. This should take about 5-10mins depending on whether you’re using frozen or fresh raspberries.
  2. Place a mesh sieve over a large bowl and using the back on a spoon, push your hot raspberries through the sieve. By doing so, we’re getting rid of the raspberry seeds to ensure the ice cream is completely smooth whilst squeezing all the juices out of them.
  3. Once cooled, add your can of condensed milk and the vanilla bean paste and whisk to combine.
    N.B. I like doing this with a hand-held whisk {rather than electric} to avoid the dark pink juices from the raspberries going everywhere.
  4. In a separate bowl – and using an electric whisk this time – whisk your Greek yoghurt until smooth, then add 200ml of the double cream and whisk briefly to incorporate the ingredients. Add the remaining 200ml double cream and whisk again until stiff peaks form.
    Be careful: you don’t want to over-whip the cream as it’ll turn lumpy, so as soon as it starts to hold its shape, stop the whisk!
  5. Pour your raspberry-flavoured liquid into the creamy mixture and using a spatula, fold the cream into the liquid. You want to do this gently and carefully so as not to knock any of the air out.
  6. Once it is mostly combined, use your electric whisk once more to smooth out any lumps.
  7. Pour into a 1L Tupperware box, loaf tin, or other tub that will hold the quantity, then cover with a lid or clingfilm and pop in the freezer overnight.
  8. Serve in waffle cones, or in bowls with a wafer and cherries.

Recipe adapted from Sarah Keiffer.

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