Ingredients
- Raspberry ice cream
- 3 cups strained raspberry puree (made from blending and straining about 30 oz. raspberries. Strain well! Frozen and defrosted raspberries work fine.)
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 1/2 vanilla bean
- 1 cup sugar
- 5 egg yolks
- 1 tablespoon Chambord (creme de cassis works in a pinch, but you can also skip this)
- Coconut lemon shortbread and sandwich assembly
- 1 cup unsweetened finely shredded coconut
- 1 1/2 cups unsalted butter (use good quality), soft but still slightly cooler than room temperature
- 1 cup sugar
- 1 teaspoon sea salt
- 1 teaspoon lemon juice
- the zest of 2 lemons
- 2 2/3 cups all purpose flour
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