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Blackberries with Coconut-Almond Ice Cream

Philadelphia-style ice cream is an eggless ice cream. It will be a little grainier than a typical ice cream because of the lack of eggs and their emulsifying properties. It is closer to a sorbet in texture.

  • 1-1/2 cups whipping cream
  • 1 cup milk
  • 3/4 cup sugar
  • 2 cups finely shredded coconut
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 2 cups fresh blackberries
  • 1/2 cup Candied Almonds (see recipe below)

In large bowl, combine cream, milk, and sugar. Stir until sugar has dissolved. Add shredded coconut, almond extract, and vanilla extract.

Freeze in 1-1/2- to 2-quart ice cream freezer according to manufacturer's directions.

In a wide bowl or pasta plate, coarsely chop blackberries; reserving juices. To serve, scoop ice cream into bowls. Top with blackberries and drizzle juices over. Top with Candied Almonds. Makes 8 (1/2-cup) servings.

For Candied Almonds: Preheat oven to 350°F. Spread 3/4 cup sliced almonds on a baking pan and toast for 5 minutes or until aromatic and lightly golden. (This step can be removed or shortened to leave the almonds a lighter color.) In large skillet, combine toasted almonds, 6 tablespoons sugar, and 3 tablespoons water. Over high heat, bring mixture to a boil, stirring constantly. Once water has evaporated and mixture begins to dry out, before it has reached the caramelization stage, remove skillet from heat and continue to stir almonds in pan until sugar has dried completely. Spread almond-sugar mixture on baking pan and bake until lightly browned, about 3 to 5 minutes. Cool. Store unused candied almonds in an air-tight container.