Black raspberries have a unique flavor — featured in this ice cream recipe. But if you can't find fresh black raspberries, use black raspberry powder.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
346 Calories
Recipe Instructions
Step 1
Combine 1 cup cream, sugar, and milk in a 4-quart saucepan over medium-high heat; bring to a boil. Boil for 2 minutes.
Step 2
Pour cooled custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm.
Step 3
Place black raspberries in the bowl of a food processor or blender; pulse until smooth. Pour black raspberry purée into a saucepan over low heat; simmer until slightly reduced, 3 to 5 minutes. Cool.
Step 4
Beat eggs in a bowl; slowly pour ½ hot cream mixture into eggs, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; stir in remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until custard starts to thicken, about 5 minutes.
Step 5
Combine black raspberry purée, 1 cup custard, and vanilla extract in the bowl of a food process or a blender; pulse until well combined. Pour black raspberry-custard mixture into custard in saucepan; stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
Step 6
Pour custard into a 1-gallon resealable plastic freezer bag; submerge in the bowl of ice water until cool, about 30 minutes, adding more ice if necessary.
