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
1 1/4 cups
plus 1 tablespoon sugar
large egg yolks
2 1/2 cups
In This Recipe
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).
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.
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.
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.
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.