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–+ servings
Black Raspberry Ice Cream
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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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black raspberry ice cream, 3 scoops in a white bowl square image
Prep Time15 minutes
Cook Time5 minutes
other time8 hours
Prep Time8 hours 20 minutes
servings6 cups

Ingredients

  • 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

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
CourseDessert Recipes, Frozen Desserts
CuisineFrench
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