Raspberries and almonds make a beautiful combination with their floral
summery flavors. This is a lovely romantic dessert.
YIELD: 1 QUART
INGREDIENTS
- 1 cup marzipan or almond paste
- 2 cups coconut milk
- ½ cup honey
- 1 vanilla bean, split and seeded, pod saved for another use
- Pinch salt
- 1 cup vanilla-flavored coconut milk creamer
- 1 teaspoon almond extract
- ½ cup seedless raspberry jam
- 1 cup frozen raspberries
PREPARATION
- Blend everything but the jam and raspberries together in a blender or food processor until completely liquefied.
- Refrigerate the mixture for 4 hours to overnight.
- Add the mixture to an ice cream maker and follow the manufacturer’s instructions for freezing.
- Before storing, swirl in the raspberry jam and frozen raspberries.
