Black Raspberry Ice Cream
Spoon up a taste of summer with this black raspberry ice cream recipe!
Servings: 8
Ingredients
- 1 1/2 cups black raspberries
- 3 tablespoons granulated sugar
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
Instructions
- Make sure your ice cream base is fully frozen before beginning.
- Combine blackberries and 3 tablespoons sugar in a small saucepan and set over medium-high heat. Cook for about 5 minutes, stirring to dissolve the sugar and mash the berries. Once the berries are broken down and the juices are starting to thicken but are not jammy, remove from heat. Press through a mesh strainer to remove seeds. Set aside.1 1/2 cups black raspberries, 3 tablespoons granulated sugar
- In another saucepan, combine 1 cup cream and remaining sugar over medium heat. Whisk to dissolve sugar, making sure the cream does not boil. Once the sugar is dissolved, remove from heat. Let cool slightly.3/4 cup granulated sugar, 1 cup heavy cream
- Pour cream mixture into a bowl or large liquid measuring cup. Whisk in remaining cream, milk, vanilla, and salt. Whisk in black raspberry sauce until blended and uniform in color.1 cup heavy cream, 1 cup milk, 1 teaspoon pure vanilla extract, Pinch fine sea salt
- Cover and chill at least 4 hours.
- When ready to churn, place frozen ice cream base in machine. Pour in ice cream mixture and churn according to manufacturer directions.
Notes
- Makes 1 1/2 quarts.
