Today I harvested two pounds of gooseberries and turned half of them into ice cream. I have found a local supermarket that sells 35% whipping cream with no added ingredients (hurrah!) and today they were selling them at half price. I bought four pints and used two of them to make this and a batch of vanilla.
The other week I was called upon to make a lactose- and gluten-free iced dessert. I thought it would be hard, but it was quite straightforward: easier than a custard-based version anyway. I started with quartered strawberries and sugar, letting them mash for a while, then blended those to a liquid and pressed it through a fine sieve to remove most of the pips.
I used two cans of coconut milk (the highest fat one I could find) and heated them up to make sure the oil and solids were smoothly combined (they tend to separate in the can). Then I stirred the coconut milk into the strawberry mixture and froze it in the ice cream maker. It certainly looked pretty.
I melted half a cup of cocoa, a cup or so of sugar, and a bar of 75% chocolate in another can of coconut milk and then stirred in two more cans and some vanilla extract for the chocolate version.
Apparently they went down well!