Black Raspberry Ice Cream Recipe

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. This is for you if you're looking for ice cream recipes to try.

🤩 Here is why this is the best black raspberry ice cream:

• 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 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 homemade 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 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 base through a fine mesh strainer.
10. Immediately cool the 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 base and process in the ice cream machine according to the manufactures instructions.
13. Spoon ½ the semi frozen homemade 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.

What other berries can I use to make ice cream?

You can use strawberry and blackberry and for added variety, consider incorporating a swirl of another berry like raspberry or blueberry.

📝 Frequently asked questions, answers and tips:

Black Raspberry Ice Cream

Sarah Mock

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.

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Prep TimePrep Time:15 minutes mins

Cook TimeCook Time:5 minutes mins

other timeFreeze Time8 hours hrs

Prep TimeTotal Time:8 hours hrs 20 minutes mins

servingsServings 6 cups

Ingredients

1x2x3x

• ▢ 2 Cups (488 g) Whole Milk
• ▢ 2 Cups (476 g) Heavy Cream
• ▢ pinch (pinch) Salt
• ▢ 1 Teaspoon (1 Teaspoon) Vanilla Extract
• ▢ 13 (13) Egg Yolks
• ▢ 1 ¼ Cup (250 g) Sugar
• ▢ 2 ½ Cups (300 g) Black raspberries

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Instructions

1. In a heavy bottom pot, over medium high heat, bring the milk, heavy cream, salt and vanilla to a gentle boil.
   2 Cups (488 g) Whole Milk, 2 Cups (476 g) Heavy Cream, pinch Salt, 1 Teaspoon Vanilla Extract
2. Once a boil hase 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, blend together the egg yolks and the sugar until they are light and fluffy, about 2 minutes in a blender.
   13 Egg Yolks, 1 ¼ Cup (250 g) Sugar
4. Create a liasion of the hot milk and the suggared 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. Purée all but ½ cup of the black raspberries and pass through a fine mesh strainer or cheese cloth the remove the seeds.
    2 ½ Cups (300 g) Black raspberries
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.
15. Serve

Nutrition

Serving: 1cup | Calories: 638kcal | Carbohydrates: 55g | Protein: 11g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 540mg | Sodium: 85mg | Potassium: 308mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1989IU | Vitamin C: 13mg | Calcium: 212mg | Iron: 2mg

CourseCourse: Dessert Recipes, Frozen Desserts

CuisineCuisine: French