Roasted Lemon Ice Cream

Roasted Lemon Ice Cream

My new favourite thing to do with lemons is to roast them. The natural sugar in the lemons caramelises, giving it a beautiful flavour somewhat similar to preserved lemons. This egg-based (but dairy-free) ice cream is packed full of an intense lemon flavour, the slight bitterness of which is off set by the honey. It pairs beautifully with my Raw Chocolate Tart, or just some shavings of raw chocolate.

Ingredients

380g whole lemons (about 3)
125ml raw honey
125ml organic virgin coconut oil
250ml almond or coconut milk
1/2 tsp organic stevia leaf powder
1/2 tsp organic vanilla powder or 1 tsp vanilla extract
pinch of himalayan salt
4 egg yolks
2 whole eggs

Method

Preheat the oven to 180 C.
Cut the knobbly end off the lemons and slice into quarters lengthways. Cut off the pithy white membrane which runs through the middle of the lemon and remove all pips.

Lemon Ice Cream 2

Place the lemons in an ovenproof dish and roast for about 1 hour, until the lemons are soft and slightly caramelised. Double check that there are no pips as adding these to the blender could ruin the flavour.

Place all the ingredients in the blender, adding the eggs last so that they don’t start to cook when they come into contact with the hot lemons. Blend until completely smooth. Ice cream is traditionally made with raw eggs, but if you’re put off by the thought of raw egg, continue blending until the mixture heats up to 65 C. You can measure this with a thermometer if you’re really worried, but basically if there is steam coming off the mixture the egg is cooked. You can also taste the difference when the egg is cooked.

Place the mixture in the fridge until cooled, and then put it into an ice cream machine to churn until frozen. If you don’t have an ice cream machine you can simply put it in the freezer and mix with a whisk every 30 minutes to break up crystals, until almost frozen, at which point you can leave it to freeze till set.

Health & happiness!

Love,
Raine

Raw Chocolate Tart

Raw Chocolate Tart

This is a favourite with my family and friends, and no one can ever believe what the main ingredient is… avocado! Don’t let that put you off – it is rich, creamy and delicious; everything you want from a chocolate tart. And it’s so simple and easy to make.

This year I made it for Pesach dinner (we don’t eat wheat during Pesach and our desserts always have to be dairy-free as we don’t mix meat and milk.)
Word of advice: don’t tell people that there’s avo in it until they’ve tried it!

Ingredients

Crust:
2 cups whole raw almonds
60ml raw cacao powder
1/4 tsp himalayan salt
150g fresh medjool dates
2 tbsp organic virgin coconut oil

Filling:
500g ripe avo flesh (about 4 or 5 avos)
180ml raw cacao powder
60ml organic virgin coconut oil
40g raw cacao butter, gently melted
180ml organic maple syrup
1/4 tsp himalayan salt
1/4 tsp organic stevia leaf powder
1 tsp organic vanilla extract or 1/2 tsp vanilla powder

Method

Remove the pits from the dates and chop them up. Place all the ingredients for the crust in a food processor and blend until you have a fine crumb that sticks together when pressed. If the mixture seems dry just keep processing until it’s sticky. Turn it out into a 23cm loose-bottom flan tin or glass serving dish. Press the crumb evenly across the bottom and up the sides of the tin, making sure that the top edges are straight and even. Refrigerate.

Place all the ingredients for the filling in a high-speed blender and blend until completely smooth, but be careful not to blend for so long that the mixture heats up.
Pour into the set crust and use a spatula to make swirly patterns on top or just smooth it out, as you prefer. Refrigerate overnight or minimum 4 hours.

Health & happiness!

Love,
Raine