Blackberry-Vanilla Bean Ice Cream (No Machine Required)

AUTHOR: James Trenda from againstallgrains.com 

Ingredients:

• 2- 3.5 oz cans coconut milk (I could only find all "my" allergy free coconut milk at iherb.com) about $3.00 a can 
• 1 tsp grass-fed gelatin 
• 1 vanilla bean
• 3/4 cup honey
• 1-1/2 tsp pure vanilla extract

For the blackberry syrup

• 2 cups fresh blackberries (you can use other types of berries) 
• 1/4 cup water
• 1/2 cup raw honey
• 1/2 tsp ground cinnamon
• 1 tbl fresh lemon juice

Instructions:

1. If possible, chill the coconut milk in the fridge overnight or in the freezer for a few hours (we’re not looking for separation here). If you don’t already, keep your unopened canned coconut milk in the fridge, so you always have chilled coconut milk on hand. If you don’t want it to separate, just give it a good shake before you open it.
2. Keep one of the cans of coconut milk in the fridge, and empty the other into a medium saucepan. Sprinkle the gelatin over the milk and let stand for five minutes so the gelatin can absorb some of the liquid.
3. Meanwhile, split the vanilla bean and extract the seeds.
4. Add the honey to a medium stainless steel mixing bowl and set aside.
5. After five minutes, turn the burner on to medium heat and give the mixture a good stir.
6. Whisk in the vanilla seeds and then toss in the empty pod. Bring the mixture to a simmer, whisking frequently to dissolve the gelatin and distribute the heat, about 15 minutes.
7. When the coconut cream has come to a simmer, pour the mixture through a fine mesh strainer into the mixing bowl with the honey. Discard the vanilla bean pod.
8. Whisk the mixture until the honey is completely dissolved.
9. Add the remaining can of coconut milk and then stir in the vanilla extract.
10. Refrigerate, uncovered, for about an hour. Then cover the surface of the ice cream base with plastic wrap and refrigerate overnight.
11. The next day, place the bowl with the ice cream base along with the metal whisk of an electric mixer into the freezer for one hour.
12. Then remove the mixture from the freezer and whisk on high speed for about a minute, making sure as you go to scrape down any frozen bits of ice cream from the sides of the bowl. It’s really important to reincorporate those ice crystals.
13. Repeat this process three times and then transfer to your desired container, preferably one with a lid.
14. In small batches, scoop the blackberry mixture onto the ice cream and swirl it around with a spoon or fork. If, for some reason, the blackberry mixture is too firm to swirl (I haven’t run into this problem myself), nuke it in the microwave for a couple of seconds.
15. Cover and freeze until the ice cream is set, preferably overnight.

To make the blackberry syrup

1. Add all the ingredients to a medium saucepan and bring to a full simmer over medium heat.
2. Then reduce the heat to maintain a gentle simmer. Cook for another 25-30 minutes.
3. Press the mixture through a fine mesh strainer and into a separate bowl.
4. Let sit at room temperature until it’s cool and slightly firm to the touch.
5. Then cover the surface with plastic wrap and refrigerate until ready to mix into the ice cream.
6. You can save any left over blackberry pulp for a morning smoothie.  Just transfer it to an airtight container and keep it refrigerated.

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