I can't think of a better way to celebrate the first day of summer than by making a batch of ice cream. The raspberry canes in the garden are completely doubled over with the weight of this year's crop. Already filling their own corner of the freezer, we are struggling to keep up with picking as they ripen. A fine problem to have.
Abundance is such a common occurrence this time of year, it becomes almost easy to take it for granted. I am literally throwing salad greens at the neighbors, meanwhile, I've eaten so many salads myself I'm in danger of getting bored. Yet here lies the loveliness of nature: it is continuously changing. Right when you think you can't eat another snap pea or bowl of spinach, another crop feverishly comes on. This continues throughout the growing season, with yields robust enough to effortlessly put by for later months. A true treat when you are enjoying a peach smoothie in October.
But I have not tired of raspberries yet, although I've eaten without abandon. Whirled with creamy coconut milk and maple syrup, this raspberry ice cream is sheer frozen summertime bliss; just in time for the blueberries to arrive. Oh the possibilities. . .
Fresh Raspberry Coconut Milk Ice Cream: (Requires an electric ice cream machine)
*1 can (or 13.5 oz) high quality full fat coconut milk
*scant 1/2 cup real maple syrup
*3 heaping handfuls fresh ultra-ripe raspberries (about 2 cups)
Prepare ice cream machine (I recommend Cuisinart's model, about $45) by freezing mixing vessel for 8 hours prior to ice cream making.
Whisk coconut milk and maple syrup together in a medium sized mixing bowl. Pour into ice cream maker. Add raspberries after churning has begun. Once contents freeze to desired consistency, (about 20 minutes) immediately scoop into bowls and serve. Leftovers (if there are any) can be stored in an airtight container in the freezer.