Totally Luscious Raspberry Ice Cream

1. 1

   Place the defrosted raspberries and lemon juice into a pot and cook on low heat for 45 minutes or until reduced by half.

2. 2

   Let cool to room temperature, strain through a sieve to remove the seeds, add the honey and combine.

3. 3

   Mix the vanilla essence, egg yolks, oil and coconut cream until smooth. Then combine with the raspberries.

4. 4

   Place into the fridge until cold and then into your ice cream maker as per the manufacturers instructions.

5. 5

   Once churned, place the ice cream into a shallow airtight dish in the freezer for two hours before serving.

No additional tips available.