Black Raspberry Ice Cream

July 19, 2014

Test Kitchen-Approved

Author Notes: If I had to choose one ice cream flavor for the rest of my life, it would be black raspberry. Yes, there's the color, which is almost obscene in its intensity. But the flavor of black raspberries, when combined with cream, sugar and egg yolks, transforms into something rich and lush, and at the same time floral; for me, it's a nostalgic flavor, both childlike and sophisticated at the same time.Merrill Stubbs

Makes: one pint

Ingredients

  • 1 1/4 cups heavy cream
  • 3/4 cup whole milk
  • 1/2 cup plus 1 tablespoon sugar
  • Kosher salt
  • 3 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups black raspberries
In This Recipe

Directions

  1. Heat the cream, milk, sugar and a pinch of salt in a heavy pot until it's just beginning to bubble around the edges (do not let it boil).
  2. In the meantime, whisk together the egg yolks in a heatproof bowl. Temper the yolks by slowly whisking in about a third of the hot cream, and then whisk this mixture back into the pot with the rest of the cream.
  3. Cook the custard over medium-low heat, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Make sure not to let it boil. Strain the custard through a fine mesh sieve and stir in the vanilla.
  4. Puree the raspberries in a blender and strain through a sieve to remove the seeds. Stir the puree into the custard, cover and refrigerate until completely chilled, preferably overnight.
  5. Freeze the mixture in an ice cream maker, transfer to a container and put in the freezer to harden completely. Soften for a few minutes at room temperature before serving.

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Reviews (9) Questions (1)

9 Reviews

Aidan H. June 30, 2017
Try it with a tablespoon of Chambor Liquer. Yum!
 
JB August 5, 2016
I love raspberry ice cream of all kinds, though I've never had it with black raspberries. I often add a tiny bit of rosewater to the custard, which ups the floral factor quite a bit!
 
beejay45 August 9, 2015
This was my dad's favorite flavor, so I learned to love it early. Here on the West Coast, black raspberries are almost never available...well, at least in California. I miss that ice cream and grab it any time I see it. There's a company that freeze dries fruits, including black raspberries. Their powders are pretty good, really flavorful. How do you think something like that might work for this recipe??? Even possible -- maybe swap more milk for less cream to make up for the missing liquid from the berries and keep it from being too dense??? I'd love it if I could make it at home
 
Juliann D. November 17, 2014
I took my 2 nieces to a farm 50 miles from my house this summer on what happened to be the last day of black raspberry season, to make this ice cream. it is one of the fondest memories of this summer i have. we had enough ice cream mixture for 5 quarts of ice cream. This was delicious, and i think i will return to this farm every summer.
 
Mike A. November 13, 2014
I think it is very hard to find black raspberries...any ideas?
 
Karen M. July 28, 2014
Dave, The cuisinart works just fine.<br />
 
Shalini July 26, 2014
YES! A great reason to clear out the freezer and get my ice cream bowl in.<br />
 
Nenita July 25, 2014
I will absolutely try this. I love raspberry ice<br /> cream!!!
 
Dave T. July 23, 2014
Might anyone suggest a good ice cream maker they like?