This recipe can be easily modified for vegans by exchanging the egg yolks with "egg-replacer", which can found at any local health food store.
1 cup raspberries and strawberries (any berry you'd like)
1 tablespoon natural cane sugar
Chop of the berries and place onto a baking sheet.
Sprinkle sugar and a pinch of sea salt.
Bake at 300 degrees for about 25min.
1/3 cup natural cane sugar
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
2 egg yolks
13.5 oz can coconut milk
Place a glass bowl over a saucepan with boiling water. Do not let the bowl touch the water.
Add the egg yolks and both sugars. Stir until melted.
Once the sugars are completely dissolved, pour in the berries and coconut milk.
Sitr for about five minutes, the custard mixture will begin to thichken slightly.
Pour the mixture into a deep baking dish and place in the freezer.
If you have an ice cream machine, now would be the time to use it...however, I do not, so I would stir the ice cream perodically with a spatula as it began to thicken and for an ice-cream like consistency.
Sit underneath a big tree with a bowl of ice cream and enjoy :)
"Happiness is only real when shared" - Christopher McCandless (Into the Wild)