Black Raspberry Ice Cream
Black raspberry ice cream is a sweet, fruity ice cream flavor that so many people love. This French style churned ice cream recipe uses an egg custard base to create a rich, creamy, delicious ice cream.
Equipment
- Set of 2 Reusable Ice Cream Tub Containers For Homemade Ice Cream 1.6 Quart
- Cusinart ICE-70P1 2-Quart Cool Creations Ice Cream, Frozen Yogurt, Gelato and Sorbet Maker, LCD Screen with Countdown Timer, Makes Frozen Treats in 20-Minutes or Less, Stainless Steel
- KitchenAid KO117OHAQA Gourmet Ice Cream Scoop, One Size, Matte Aqua Sky
Ingredients
- 2 cups black raspberries
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- ¼ tsp kosher salt
- 2 teaspoons vanilla extract
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- Add the black raspberries to a food processor. Blend until smooth.
- Strain the seeds out of the black raspberries with a sieve, pressing down with the back of a spatula or spoon to press out as much juice as possible. Set aside.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add the heavy cream, salt, and vanilla extract and stir to combine.
- Add in the black raspberry puree and stir until incorporated.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours, or until cold.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
- This is a traditional, or French-style, ice cream which is made with a custard base that contains eggs.
- Black raspberries have a short season and are typically available during the month of July. If you can’t find them at your regular grocery store, check your local farmers markets as many times black raspberries will be sold directly from the farms.
- If you wanted to add some chocolate to this recipe, I’d recommend adding ½ cup of dark chocolate chunks during the final two minutes of churn. Black raspberries and dark chocolate are such a great flavor combination!
- If you have frozen black raspberries, you can use them in this recipe. Just let them thaw and then blend in the food processor.
- It’s okay if you leave behind some chunks or seeds when you strain the black raspberries.