Exquisite Black Raspberry Ice Cream
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.
Ingredients
Ingredients | |
|---|---|
| 1 | pint fresh black raspberries |
| 2 | cups heavy whipping cream, divided |
| ½ | cup low-fat milk |
| 1 | cup white sugar |
| 2 | eggs, beaten |
| ½ | teaspoon vanilla extract |
| 1 | large bowl of ice water to cool the mixture |
Instructions
Preparation and Cooking Instructions | |
|---|---|
| 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