Description
Indulge in the rich and creamy delight of homemade Black Raspberry Ice Cream, a perfect summer treat that combines the luscious essence of fresh black raspberries with velvety cream and sugar. This easy-to-follow recipe transforms simple ingredients into an impressive dessert that will wow guests at picnics, BBQs, or any special occasion. With its floral notes and vibrant color, this ice cream not only satisfies your sweet tooth but also offers a refreshing escape on warm days. Plus, it’s customizable—experiment with toppings or mix-ins to make it uniquely yours!
Ingredients
Scale
- 1 1/4 cups heavy cream
- 3/4 cup whole milk
- 1/2 cup plus 1 tablespoon sugar
- Pinch of kosher salt
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
- 2 1/2 cups black raspberries
Instructions
- Heat the cream, milk, sugar, and salt in a heavy pot until just bubbling (do not boil).
- In a heatproof bowl, whisk the egg yolks. Gradually incorporate a third of the hot mixture to temper the yolks, then whisk it back into the pot.
- Cook over medium-low heat until the custard thickens and coats the back of a spoon (about 5 minutes). Strain through a fine mesh sieve and stir in vanilla.
- Puree the black raspberries in a blender, strain to remove seeds, and mix into the custard. Refrigerate until chilled (preferably overnight).
- Freeze in an ice cream maker according to instructions. Transfer to an airtight container and freeze until firm.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 220
- Sugar: 22g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 120mg