Raspberry Coconut Ice cream/ 紅桑子椰子雪糕

自上兩星期挑戰過純素宇治抹茶雪糕後, 一直想再作嘗試, 做出質感更幼滑的純素雪糕!
After my first trial of Vegan Matcha Green tea ice cream, I've been looking forward to the next trial, for even smoother vegan ice cream.

今次的食譜決定只選用椰奶, 以及大幅減掉糖的份量, 並以非常低熱量的紅桑子作點綴!
這次的紅桑子椰子雪糕比上次更滿意～除了口感大幅改善外, 紅桑子的味道清新, 酸酸甜甜, 真的非常適合悶熱的夏天呢～～～

This time I have rearranged the recipe, and try to only use Coconut cream as the base in order to improve the silkiness. Amount of sugar also went for a huge cut (from 8 tbsp to 1 tbsp) since I am not a big fan of sweetness.
I particularly love the sour yet fresh taste of Raspberry, that really makes me freshen up in such sticky hot humid summer days!

Preparation time: 20 mins
Cooking time: 15-30 mins

Ingredient
400ml 椰奶
1 或 2 tbsp 天然庶糖, 可因應喜愛甜度而自行作加減
120g 紅桑子

Ingredient
Coconut cream 400ml
Raw sugar 1 or 2 tbsp, depends on your preference of sweetness
Raspberry 120g

Direction
1/ 於一小平底鑊內, 將椰奶及糖一同慢慢加熱, 直至糖完全溶掉。注意開小火就可以了, 避免椰奶加熱至滾燙
2/ 加熱後放室溫冷卻, 然後置於雪櫃內兩小時
3/ 將椰奶溶液慢慢倒入雪糕機內, 慢慢攪拌; 在最後5分鐘時才加入紅桑子
4/ 完成! 這時候雪糕看起來應該有點軟綿綿, 有著綿花糖的感覺 ;)

Direction
1/ In a small sauce pan, heat the coconut cream and raw sugar until the sugar is dissolved. Note not to heat up the coconut cream
2/ Let the coconut cream mixture cool down, and chill in the fridge for 2 hours
3/ Pour the mixture into the ice cream maker. Add the raspberry just 5 mins before the ice cream is done
4/ The ice cream looks so soft now and is ready to serve!

Tips
於最後5分鐘加入紅桑子, 是因為想令雪糕看起來帶著花紋, 而不完全只是單純的粉紅色～
Raspberries are added just at the last 5 mins, is to avoid they are being too blended in the ice cream. This can help create the stunning color and marble pattern!