
Recipe
Savor the unique flavor of black raspberries in this delightful homemade ice cream. If fresh black raspberries are not available, black raspberry powder can be used as a substitute.
1 | pint fresh black raspberries |
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2 | cups heavy whipping cream, divided |
1⁄2 | cup low-fat milk |
1 | cup white sugar |
2 | eggs, beaten |
1⁄2 | teaspoon vanilla extract |
1 | large bowl of ice water to cool the mixture |
Preparation and Cooking Instructions | |
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1. | Puree the fresh black raspberries in a food processor until smooth. Transfer the black raspberry puree to a saucepan and simmer over low heat until slightly reduced, approximately 3 to 5 minutes. Remove from heat and allow to cool. |
2. | In a 4-quart saucepan, combine 1 cup of cream, milk, and sugar. Bring to a boil over medium-high heat and let it boil for 2 minutes. |
3. | Beat the eggs in a bowl and slowly incorporate half of the hot cream mixture into the eggs without scrambling. Return the entire mixture back to the saucepan and add the remaining 1 cup of cream. Cook over medium-low heat, stirring constantly, until the mixture thickens, about 5 minutes. |
4. | Blend 1 cup of the cream mixture, the black raspberry puree, and vanilla extract in a blender until well-combined. Pour the mixture back into the saucepan with the remaining cream mixture and stir until fully combined. Cook and stir until the custard thickens enough to coat the back of a spoon, approximately 3 to 5 minutes. |
5. | Transfer the mixture into a 1-gallon resealable freezer bag and submerge it in a bowl of ice water. Let it cool for about 30 minutes, adding more ice if needed. |
6. | Pour the cooled mixture into an ice cream maker and follow the manufacturer's instructions for processing. Transfer the churned ice cream into the freezer and freeze until solid. |
Published on Aug 13, 2024 by Luminița