I’ve recently been channeling my inner child ‘sunshine style’ with gourmet beef burgers and homemade ice cream eaten ‘al fresco’. My only dilemma was which recipe to feature first on Primal Plate’s blog. Given that the hot weather continues unabated, this gorgeous rose and raspberry ice cream, inspired by an English country garden at the height of summer, took priority because in unrelenting heat who doesn’t crave something refreshing to cool down?
One mouthful of this sophisticated ice instantly tells you that carbohydrate restriction doesn’t mean giving up the foods that give you most pleasure. Low-Carb Rose & Raspberry Ice Cream’s bright and showy presentation actually made me laugh out loud when I first brought it to the table but what really sets this glamorous ice cream apart is the double-whammy of silky-smooth creaminess from organic cream and Mascarpone cheese. The light, fresh flavour of dairy, intensely sweet-sour flavour of ripe raspberries and subtle floral perfume of rose harmoniously combine with each other to make an especially delicious keto ice cream.
If you like eating ice cream and are following a vLCHF (very Low Carbohydrate, Healthy Fat) diet, this beauty comes with a 100% happiness guarantee!
Low-Carb Rose & Raspberry Ice Cream (serves 8)
1-2 tbsp organic vodka, chilled
240 ml organic double cream, chilled
3 large organic egg yolks
3 tbsp Sukrin Icing sugar, sieved
1 tbsp organic rose water
1 organic lemon, just the zest, finely grated
225 g organic mascarpone cheese, chilled
Dried or fresh organic rose petals
Fresh or frozen organic raspberries
Sprigs of fresh organic lemon balm or mint
Take the raspberries from the freezer half an hour before you start to make the ice cream. Tip them onto a large flat plate and allow them to defrost.
Meanwhile, whip the cream lightly until soft peaks just start to form. Set aside and keep cool in the refrigerator.
Puree the defrosted raspberries and vodka together in a blender. You can pass the puree through a fine sieve if you don’t like the seeds but I don’t bother. Set aside.
In a separate bowl, beat the egg yolks, Sukrin icing sugar, rose extract and finely grated lemon zest until pale and fluffy - takes about 5 minutes using an electric whisk.
Whisk in the mascarpone cheese and pureed raspberries, then fold in the whipped cream.
Pour into an ice cream maker and freeze until soft-set following the manufacturer’s instructions*.
Scrape the soft-set ice cream into a freezer proof container quickly smoothing it out on top. Cover the surface with a layer of waxed paper before sealing with a lid and freezing until solid.
*Alternatively, pour the mixture into a container with a lid and place in the freezer. Stir the ice cream every fifteen minutes or so until it firms up - it will take about 1-1.5 hours.
Homemade ice cream, especially one made without sugar, tends to go rock solid and the longer it’s left in the freezer the harder it gets. The first time I made a batch of this ice cream I let it set overnight. By the next day it was nigh impossible to scoop and I got so frustrated with waiting for dessert I ended up smashing the glass container it was stored in! Alcohol doesn’t freeze, so I subsequently added a small amount of vodka to the recipe to keep this ice cream the right side of solid without overpowering or altering its original taste. This means it’s an ice cream for adults only. If, like me, you find patience boring please don’t take a hammer and chisel to it! Just remember to take it out of the freezer and keep in a refrigerator for 20-30 minutes before attempting to make the perfect scoop.
Using frozen rather than fresh raspberries makes this ice cream trans-seasonal. So pretty and fresh-tasting, I can see myself serving it for dessert on Christmas Day!
Fat 32g Protein 3g Carbohydrates 6g - per serving