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–+ servings

Black Raspberry Ice Cream

Created by: Sarah Mock
black raspberry ice cream, 3 scoops in a white bowl square image
prep time15 minutes
cook time5 minutes
Freeze Time 8 hours
total time8 hours 20 minutes
Makes 6 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
 

  • In a heavy bottom pot, over medium high heat, bring the milk, heavy cream, salt, and vanilla to a boil.
    2 Cups Whole Milk, 2 Cups Heavy Cream, pinch Salt, 1 Teaspoon Vanilla Extract
  • Once a boil has 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
    A white Blendtec blender with a clear jar containing eggs and flour sits on a wooden countertop in front of a white tiled backsplash, ready to help whip up treats like homemade black raspberry ice cream.
  • 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. Pour too fast here and you will scramble the eggs instead of tempering them; slow and steady is the whole technique.
    A hand whisks eggs in a glass bowl while hot milk is poured in from a ladle—steps that could form the base for homemade black raspberry ice cream; a saucepan with more milk sits in the background on a wooden surface.
  • Repeat, ¼ cup at a time, until ½ of the milk mixture has been added to the yolk mixture.
    A hand whisks eggs in a glass bowl while hot milk is poured in from a ladle—steps that could form the base for homemade black raspberry ice cream; a saucepan with more milk sits in the background on a wooden surface.
  • Continually whisking, combine the yolk and milk mixture with the remaining milk mixture.
    A bowl of yellow custard mixture is being poured into a saucepan with a whisk on a wooden surface, ready to become creamy black raspberry ice cream.
  • Pour the combined mixture back into the pot.
    A bowl of yellow custard mixture is being poured into a saucepan with a whisk on a wooden surface, ready to become creamy black raspberry ice cream.
  • Turn the heat to medium and continually stir the mixture until the temperature reaches 175 to 185F, or coats the back of a spoon.
    A wooden spoon stirs a creamy mixture in a pot while a candy thermometer measures the temperature for homemade black raspberry ice cream.
  • Strain the base through a fine mesh strainer, even if you tempered carefully; a little cooked egg always sneaks through, and straining is what keeps the finished ice cream silky instead of grainy.
    fine mesh strainer with bits of cooked egg in the strainer
  • Immediately cool the base in an ice bath.
    A glass bowl of creamy black raspberry ice cream mixture is nested in a larger metal bowl filled with ice, being stirred with a wooden spoon.
  • Puree all but ½ cup of the black raspberries and pass through a fine mesh strainer or cheese cloth the remove the seeds.
    2 Cups black raspberries
    A metal strainer holding mashed raspberries and seeds over a glass; raspberry juice is being strained into the glass below for use in homemade black raspberry ice cream.
  • When completely cooled, add the black raspberry purree to the base and process in the ice cream machine according to the manufactures instructions.
    A whisk sits in a plastic container filled with a creamy white and purple black raspberry ice cream mixture, resting on a weathered wooden surface.
  • 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.
    ½ Cup black raspberries
    A glass dish filled with light purple black raspberry ice cream mixture is being stirred with a spatula, set on a rustic wooden surface.
  • Transfer the container to the freezer and freeze until firm, at least 4 hours. Press a layer of parchment or plastic wrap directly against the surface of the ice cream before sealing to prevent ice crystals from forming on top.
    3 scoops of black raspberry ice cream in a white bowl with the container in the background
  • Serve
    3 scoops of black raspberry ice cream in a white bowl with the container in the background

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