Creamy Black Raspberry Ice Cream

Follow our step-by-step guide on how to make Creamy Black Raspberry Ice Cream.

1. Step 1

   In a food processor, puree the fresh black raspberries until smooth. Pour the puree into a saucepan and simmer over low heat for 3 to 5 minutes until slightly reduced. Remove from heat and let cool.

2. Step 2

   In a separate 4-quart saucepan, combine 1 cup of heavy cream, low-fat milk, and white sugar. Bring the mixture to a boil over medium-high heat and let it boil for 2 minutes.

3. Step 3

   In a bowl, beat the eggs and gradually mix in half of the hot cream mixture to temper the eggs, being careful not to scramble them. Return the entire mixture back to the saucepan and add the remaining 1 cup of heavy cream. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

4. Step 4

   In a blender, combine 1 cup of the cream mixture, the cooled black raspberry puree, and vanilla extract. Blend until well combined. Pour this mixture back into the saucepan with the remaining cream mixture and stir until fully combined. Cook and stir for an additional 3 to 5 minutes until the custard thickens.

5. Step 5

   Pour the mixture into a 1-gallon resealable freezer bag and submerge it in a bowl of ice water. Let it cool for about 30 minutes, adding more ice if necessary.

6. Step 6

   Once cooled, pour the mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer the ice cream to the freezer and freeze until solid.