Black Raspberry

Black raspberry ice cream can be made with fresh or frozen black raspberries. Heavy cream, milk, sugar, and a hint of vanilla along with ripe black raspberries make for a creamy, fruit ice cream 

Here is why this recipe is amazing:

  • Use fresh or frozen black raspberries and enjoy your favorite homemade black raspberry ice cream all year long.
  • Made in the french style of ice cream making, this ice cream is full of flavor thanks to the whole milk, heavy cream and 13 egg yolks.

Ingredients needed to make black raspberry ice cream:

  • Milk – whole milk is best (2 cups)
  • Cream – heavy cream (2 cups)
  • Salt – yes, salt helps make ice cream sweeter
  • Vanilla – vanilla extract, 1 vanilla bean; scraped or a ½ teaspoon of vanilla paste.
  • Egg Yolks – Save the egg whites for another recipe. 13 yolks yes 13
  • Sugar – white granular sugar (1 ¼ cup)
  • Black raspberries – fresh or frozen

How to make black raspberry ice cream:

  1. In a heavy bottom pot, over medium high heat, bring the milk, heavy cream, salt and vanilla to a boil.
  2. Once a boil has been reached, turn off the heat and remove the pan from the hot burner.
  3. While waiting for the milk mixture to come to a boil, blen together the egg yolks and the sugar until they are light and fluffy, about 2 minutes in a blender. 
  4. Create a liaison of the hot milk and the sugared egg yolks by whisking the egg yolks and slowly pouring ¼ cup of the hot milk into the yolks while vigorously whisking. 
  5. Repeat, ¼ cup at a time, until ½ of the milk mixture has been added to the yolk mixture.
  6. Continually whisking, combine the yolk/milk mixture with the remaining milk mixture.
  7. Return the ice cream base to the pot.
  8. Turn the heat to medium and continually stir the mixture until the temperature reaches 175-185F or coats the back of a spoon. 
  9. Strain the ice cream base through a fine mesh strainer. 
  10. Immediately cool the ice cream base in an ice bath. 
  11. Puree all but ½ cup of the black raspberries and pass through a fine mesh strainer or cheese cloth the remove the seeds. 
  12. When completely cooled, add the black raspberry purree to the ice cream base and process in the ice cream machine according to the manufactures instructions. 
  13. Spoon ½ the semi frozen ice cream into your freezer safe container and spread half the whole berries over the ice cream. Top with the rest of the ice cream and the remaining berries. 
  14. Freeze until firm.