H1: Black Raspberry Ice Cream That Tastes Like Summer
Creamy, berry-packed black raspberry ice cream made with real fruit and no artificial dyes. Perfect for summer days or homemade dessert nights.
Ingredients
- 2 cups fresh or frozen black raspberries
- 1 cup granulated sugar divided
- 1 tbsp lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 4 egg yolks
- 1 tsp vanilla extract
Instructions
- 1. In a saucepan, combine black raspberries, ½ cup sugar, and lemon juice. Simmer until berries break down. Strain and cool the puree.
- 2. In another saucepan, heat milk, cream, and remaining sugar until warm. In a bowl, whisk egg yolks. Temper yolks with warm cream, then return to pan and cook until thickened.
- 3. Strain custard and chill completely. Stir in vanilla and cooled berry puree.
- 4. Churn in an ice cream maker according to manufacturer’s directions.
- 5. Freeze until firm, at least 4 hours before serving.
Notes
Use frozen berries if fresh aren’t in season.
Skip egg yolks for a no-cook version using condensed milk and whipped cream.
Add chocolate chips or swirl in extra puree for variation.