Black Raspberry Ice Cream Recipe
This black raspberry ice cream recipe combines the vibrant flavors of fresh black raspberries with a creamy base for a delightful homemade treat. The recipe begins by preparing a raspberry puree, which can be made from fresh or high-quality frozen berries. For a rich texture, a custard base is created using heavy cream, whole milk, sugar, and optional egg yolks, or a no-cook method can be used for simplicity.
Equipment
- Blender or Food Processor: For pureeing the black raspberries into a smooth mixture.
- Fine-Mesh Sieve To strain the raspberry puree if you prefer a seedless texture.
- Mixing Bowls: For combining the ingredients, especially if using a custard base.
- Whisk To mix the egg yolks and sugar together and to combine the ice cream mixture.
- Saucepan For heating the cream and milk mixture if making a custard base.
- Spatula: For scraping down the sides of bowls and containers to ensure everything is well mixed.
Ingredients
- 2 cups Fresh Black Raspberries
- 1 cups Heavy Cream
- 1 cups Whole Milk
- 3/4 cups Granulated Sugar
Instructions
- Prepare the Raspberry Puree: Blend 2 cups of black raspberries with 2 tablespoons of sugar until smooth, then strain if desired.
- Make the Ice Cream Base: Whisk 4 egg yolks with 3/4 cup sugar; heat 1 cup each of heavy cream and whole milk, then temper the yolks and combine.
- Chill the Mixture: Stir in 1 teaspoon vanilla extract and cool the mixture in the refrigerator for at least 2 hours.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn for 20-25 minutes, adding optional mix-ins during the last few minutes.
- Freeze and Serve: Transfer to an airtight container, freeze for at least 4 hours until firm, then scoop and enjoy!
Notes
- Fresh vs. Frozen Raspberries: Use fresh black raspberries when in season for the best flavor. If using frozen, ensure they are high-quality and without added sugars for optimal results.
- Adjusting Sweetness: The tartness of the raspberries can vary, so feel free to adjust the amount of sugar in the recipe based on your taste preferences. Taste the mixture before freezing to find the right balance.
- Straining the Puree: Straining the raspberry puree is optional. If you prefer a smoother texture without seeds, strain it through a fine-mesh sieve. If you like the texture and added fiber from the seeds, you can skip this step.
- Chilling the Mixture: Thoroughly chill the ice cream base in the refrigerator before churning. This step is crucial for achieving a creamy texture and helps prevent ice crystals from forming.
- Monitor Churning Time: Keep an eye on the ice cream as it churns; over-churning can lead to a grainy texture. Stop churning once it reaches a soft-serve consistency.
- Storage: Store the ice cream in an airtight container to prevent ice crystals from forming. It’s best consumed within 2-3 weeks for optimal flavor and texture.
- Serving Suggestions: For an extra treat, consider serving the ice cream with fresh berries, chocolate sauce, or crumbled cookies on top.
- Dietary Considerations: This recipe contains dairy and eggs, so be mindful if you have any allergies or dietary restrictions. There are vegan alternatives available, such as coconut cream and egg replacers, if needed.