Black-Raspberry-Icecream-2

Black Raspberry Ice Cream

Although not the intense black raspberry–flavored dessert I was expecting, this ice cream has a deliciously rich vanilla taste and a mesmerizing purple color.

AuthorMackieDifficultyBeginner

 1 ¼ cups Heavy Cream
 ¾ cup Whole milk
 ½ cup Sugar
 1 tbsp Sugar
 dash of Salt
 3 Egg yolks
 ½ tsp Vanilla
 2 ½ cups Black raspberries

1

Heat the cream, milk, sugar, and pinch of salt in a medium saucepan until the liquid just begins to bubble around the edges; take care not to let boil.

2

Meanwhile, beat the egg yolks in a heatproof bowl, and once the cream mixture is bubbling, SLOWLY whisk the cream into the eggs. Pour the eggs and cream back into the pan and cook over medium-low heat, stirring constantly, until the custard liquid coats the back of a wooden spoon, roughly 5 minutes. Again, take care not to let boil.

3

Strain the custard through a fine sieve. Add the vanilla to the custard. Puree the black raspberries in a blender or food processor, then strain to remove the seeds. Stir the pureed berries into the custard, cover, and refrigerate until completely chilled, preferably overnight.

4

Freeze the chilled mixture in an ice cream maker according to the manufacturer's instructions. Pour the ice cream into a container and harden in the freezer before serving.

Ingredients

 1 ¼ cups Heavy Cream
 ¾ cup Whole milk
 ½ cup Sugar
 1 tbsp Sugar
 dash of Salt
 3 Egg yolks
 ½ tsp Vanilla
 2 ½ cups Black raspberries

Directions

1

Heat the cream, milk, sugar, and pinch of salt in a medium saucepan until the liquid just begins to bubble around the edges; take care not to let boil.

2

Meanwhile, beat the egg yolks in a heatproof bowl, and once the cream mixture is bubbling, SLOWLY whisk the cream into the eggs. Pour the eggs and cream back into the pan and cook over medium-low heat, stirring constantly, until the custard liquid coats the back of a wooden spoon, roughly 5 minutes. Again, take care not to let boil.

3

Strain the custard through a fine sieve. Add the vanilla to the custard. Puree the black raspberries in a blender or food processor, then strain to remove the seeds. Stir the pureed berries into the custard, cover, and refrigerate until completely chilled, preferably overnight.

4

Freeze the chilled mixture in an ice cream maker according to the manufacturer's instructions. Pour the ice cream into a container and harden in the freezer before serving.

Black Raspberry Ice Cream

Thanks to Food52 for the idea!

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