Black Raspberry Ice Cream
This homemade black raspberry ice cream is a creamy, fruit-packed treat with a perfect balance of tartness and sweetness. Made with fresh or frozen black raspberries, a rich custard base, and simple ingredients, this ice cream is incredibly smooth, vibrant in color, and bursting with real berry flavor. Whether made with an ice cream maker or a no-churn method, this recipe is easy to follow and guarantees a gourmet dessert at home.
Equipment
- Medium saucepan
- Medium saucepan
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon or silicone spatula
- Ice cream maker (Optional)
- Airtight freezer-safe container
- Plastic wrap
Ingredients
For the Black Raspberry Puree:
- 2 cups black raspberries fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon lemon juice
For the Ice Cream Base:
- 1 ½ cups heavy cream
- 1 cup whole milk
- 3 large egg yolks
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Black Raspberry Puree
- In a medium saucepan, combine black raspberries, sugar, and lemon juice over medium heat.
- Cook for 5–7 minutes, stirring occasionally, until the berries break down and release their juices.
- Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard the seeds.
- Let the puree cool completely.
Step 2: Make the Custard Base
- In a separate saucepan, heat heavy cream and whole milk over medium heat until steaming (do not boil). Remove from heat.
- In a bowl, whisk egg yolks and sugar until pale and slightly thick.
- Slowly pour ½ cup of the warm milk mixture into the egg yolks while whisking continuously to temper the eggs.
- Gradually add the tempered eggs back into the saucepan with the remaining milk mixture.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 5 minutes). Do not let it boil.
- Remove from heat and stir in vanilla extract and salt.
Step 3: Combine and Chill
- Stir the black raspberry puree into the custard base until fully incorporated.
- Strain the mixture once more for an ultra-smooth texture.
- Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface.
- Refrigerate for at least 4 hours or overnight.
Step 4: Churn the Ice Cream
- With an Ice Cream Maker:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (20–25 minutes).
- Transfer to an airtight container and freeze for at least 4 hours before serving.
- No-Churn Method:
- Pour the mixture into a shallow freezer-safe dish.
- Freeze for 45 minutes, then stir with a fork to break up ice crystals.
- Repeat every 30 minutes for about 3 hours, until the ice cream is smooth and creamy.
Step 5: Serve and Enjoy!
- Scoop, serve, and enjoy your homemade black raspberry ice cream!
Notes
- For a softer texture, add 1 tablespoon of vodka or corn syrup to the base before churning to reduce ice crystals.
- Dairy-Free Option: Substitute coconut milk for the heavy cream and whole milk, and use cornstarch instead of egg yolks.
- Storage Tip: Store in an airtight container with plastic wrap pressed onto the surface to prevent freezer burn.
- Flavor Variations: Swirl in dark chocolate chips, crushed graham crackers, or a ribbon of raspberry sauce for extra indulgence.