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    Home | Recipes | Dessert Recipes

    Black Raspberry Ice Cream Recipe

    Dated: July 12, 2021 Last Modified: April 14, 2022 by Sarah Mock Leave a Comment. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.

    black raspberry ice cream
    Jump to:
    • 🤩 Here is why this recipe is amazing:
    • 🥣 Ingredients needed to make black raspberry ice cream:
    • 🍨 How to make black raspberry ice cream:
    • 📝 Frequently asked questions, answers and tips:
    • 🧾 More Black Raspberry Recipes:
    • Black Raspberry Ice Cream
    • Comments

    🤩 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:

    black raspberry ice cream ingredients in bowls
    black raspberry ice cream ingredients
    • 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:

    3 scoops of black raspberry ice cream in a white bowl with the container in the background
    homemade black raspberry ice cream, seedless
    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. sugar and egg yolks in a blendtec blender
    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. scooping hot milk into eggs and sugar to create a liason
    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. stiring icecream base with a bamboo spoon and a thermometor in the base
    8. Turn the heat to medium and continually stir the mixture until the temperature reaches 175-185F or coats the back of a spoon. fine mesh strainer with bits of cooked egg in the strainer
    9. Strain the ice cream base through a fine mesh strainer.shocking ice cream base in an ice water bath
    10. Immediately cool the ice cream base in an ice bath.black raspberry seeds in a small fine mesh strainer
    11. Puree all but ½ cup of the black raspberries and pass through a fine mesh strainer or cheese cloth the remove the seeds. whisking in black raspberry purree into icecream base
    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. folding in whole black raspberries into black raspberry ice cream
    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.

    📝 Frequently asked questions, answers and tips:

    What happens if I cook my eggs in the ice cream base?

    It is very important to use a thermometer to monitor the temperature of the ice cream base after you have created the liaison and have it over medium heat to thicken it.
    If it gets away from you, IMMEDIATELY pour off the ice cream into a bowl set over ice. DO NOT scrape the bottom of the pan. Hopefully, you can strain out the cooked eggs but often there is no saving the ice cream base and you have to start over. Be sure to strain the base before proceeding with the rest of the instructions.
    ice cream base that curdled around the edge of a pan

    Why do you strain the ice cream base through a fine-mesh strainer?

    This tip comes from my days as a culinary student. Try as we may, to not cook the eggs in the ice cream base, there was always a little bit that would coagulate. Straining the base ensured the ice cream was silky smooth and did not have bits of cooked egg in the finished product. fine mesh strainer with bits of cooked egg in the strainer

    Why do you puree the berries?

    By pureeing the berries and passing them through a fine-mesh strainer, you are able to get the seeds out making the ice cream seedless black raspberry ice cream with the exception of the whole berries.blending black raspberries in a blendtec blender

    How can I make my ice cream freeze faster?

    Waiting for ice cream to be ready to eat can seem like the longest wait! But I found that if you were to place your chilled ice cream base in the freezer for 30 minutes before adding it to the ice cream maker it will give it a jump start on freezing faster.

    🧾 More Black Raspberry Recipes:

    • Seedless Black Raspberry Jam - This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries. There is also a low sugar recipe option for this small-batch black raspberry jam that is equally as delicious. 
    • Black Raspberry Pie - This is the best black raspberry pie because of it is a two crust pie and has a hint of cinnamon and nutmeg to bring your fork back for another piece of pie.
    • Black Raspberry Ice Cream - 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.

    Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my recipes!

    click to visit my amazon store front as an amazon associate I earn from qualifying purchases.
    black raspberry ice cream, 3 scoops in a white bowl square image

    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.
    5 from 4 votes
    Pin Recipe Print Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 5 mins
    Freeze Time 8 hrs
    Total Time 8 hrs 20 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Dessert Recipes, Frozen Desserts
    Cuisine French
    Servings 6 cups
    Calories 638 kcal

    HELPFUL KITCHEN TOOLS

    Mesh strainer

    Ingredients
     
     

    • 2 cups whole Milk
    • 2 cups heavy Cream
    • pinch Salt
    • 1 teaspoon Vanilla extract
    • 13 Egg Yolks
    • 1 ¼ cup Sugar
    • 2 ½ cups Black raspberries

    Instructions
     

    • In a heavy bottom pot, over medium high heat, bring the milk, heavy cream, salt and vanilla to a gentle boil.
      2 cups whole Milk, 2 cups heavy Cream, pinch Salt, 1 teaspoon Vanilla extract
    • Once a boil hase been reached, turn off the heat and remove the pan from the hot burner.
    • 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 Sugar
    • 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.
    • Repeat, ¼ cup at a time, until ½ of the milk mixture has been added to the yolk mixture.
    • Continually whisking, combine the yolk/milk mixture with the remaining milk mixture.
    • Return the ice cream base to the pot.
    • Turn the heat to medium and continually stir the mixture until the temperature reaches 175-185F or coats the back of a spoon.
    • Strain the ice cream base through a fine mesh strainer.
    • Immediately cool the ice cream base in an ice bath.
    • 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 Black raspberries
    • 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.
    • 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.
    • Freeze until firm.
    • Serve

    Notes

    Ingredients needed to make black raspberry ice cream without eggs:
    • ⅔ cup Cream - heavy cream
    • 1 ⅓ cup Milk - whole milk is best
    • ⅔ cup Sugar - white granular sugar
    • ½ teaspoon Vanilla - vanilla extract, 1 vanilla bean;scraped or a ½ teaspoon of vanilla paste.
    • Pinch of Salt - yes, salt helps make icecream sweeter
    • 2 ½ cups Black raspberries - fresh or frozen
    How to make ice cream without eggs:
    1. Mix together the heavy cream, milk, sugar, salt, vanilla, and black raspberry puree. See how to make a seedless puree above.
    2. Process in an ice cream machine according to the manufacturer's instructions.
    How can I make my ice cream freeze faster?
    Waiting for ice cream to be ready to eat can seem like the longest wait! But I found that if you were to place your chilled ice cream base in the freezer for 30 minutes before adding it to the ice cream maker it will give it a jump start on freezing faster.
    Why do you puree the berries?
    By pureeing the berries and passing them through a fine-mesh strainer, you are able to get the seeds out making the ice cream seedless black raspberry ice cream with the exception of the whole berries.
    Why do you strain the ice cream base through a fine-mesh strainer? 
    This tip comes from my days as a culinary student. Try as we may, to not cook the eggs in the ice cream base, there was always a little bit that would coagulate. Straining the base ensured the ice cream was silky smooth and did not have bits of cooked egg in the finished product. 
    What happens if I cook my eggs in the ice cream base?
    It is very important to use a thermometer to monitor the temperature of the ice cream base after you have created the liasion and have it over medium heat to thicken it. 
    If it gets away from you, IMMEDIATELY pour off the ice cream into a bowl set over ice. DO NOT scrape the bottom of the pan. Hopefully, you can strain out the cooked eggs but often there is no saving the ice cream base and you have to start over. Be sure to strain the base before proceeding with the rest of the instructions.

    Nutrition

    Serving: 1cupCalories: 638kcalCarbohydrates: 55gProtein: 11gFat: 43gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 540mgSodium: 85mgPotassium: 308mgFiber: 3gSugar: 49gVitamin A: 1989IUVitamin C: 13mgCalcium: 212mgIron: 2mg

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

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    Sarah Mock

    Sarah Mock Headshot 2022 SavoringTheGood.com

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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