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Black raspberry ice cream can be made with fresh or frozen black raspberries. Heavy cream, milk, sugar, and a hint of vanilla along with ripe black raspberries make for a creamy, fruit ice cream. This is for you if you're looking for ice cream recipes to try.
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- 🤩 Here is why this is the best black raspberry ice cream:
- 🥣 Ingredients needed to make black raspberry ice cream:
- 🍨 How to make homemade black raspberry ice cream:
- What other berries can I use to make ice cream?
- 📝 Frequently asked questions, answers and tips:
- 🧾 More Black Raspberry Recipes:
- Want To Save This Recipe?
- 📖 Recipe
- 👩🏻🍳 Sarah Mock
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🤩 Here is why this is the best black raspberry ice cream:
- Use fresh or frozen black raspberries and enjoy your favorite homemade black raspberry ice cream all year long.
- Made in the french style of ice cream making, this ice cream is full of flavor thanks to the whole milk, heavy cream and 13 yolks.
🥣 Ingredients needed to make black raspberry ice cream:
- Milk - whole milk is best (2 cups)
- Cream - heavy cream (2 cups)
- Salt - yes, salt helps make ice cream sweeter
- Vanilla - vanilla extract, 1 vanilla bean; scraped or a ½ teaspoon of vanilla paste.
- Egg Yolks - Save the egg whites for another recipe. 13 yolks yes 13
- Sugar - white granular sugar (1 ¼ cup)
- Black raspberries - fresh or frozen
🍨 How to make homemade black raspberry ice cream:
- In a heavy bottom pot, over medium high heat, bring the milk, heavy cream, salt and vanilla to a boil.
- Once a boil has been reached, turn off the heat and remove the pan from the hot burner.
- While waiting for the milk mixture to come to a boil, blen together the egg yolks and the sugar until they are light and fluffy, about 2 minutes in a blender.
- Create a liaison of the hot milk and the sugared egg yolks by whisking the egg yolks and slowly pouring ¼ cup of the hot milk into the yolks while vigorously whisking.
- Repeat, ¼ cup at a time, until ½ of the milk mixture has been added to the yolk mixture.
- Continually whisking, combine the yolk/milk mixture with the remaining milk mixture.
- Return the base to the pot.
- Turn the heat to medium and continually stir the mixture until the temperature reaches 175-185F or coats the back of a spoon.
- Strain the base through a fine mesh strainer.
- Immediately cool the base in an ice bath.
- Puree all but ½ cup of the black raspberries and pass through a fine mesh strainer or cheese cloth the remove the seeds.
- When completely cooled, add the black raspberry purree to the base and process in the ice cream machine according to the manufacturesinstructions.
- Spoon ½ the semi frozen homemade ice cream into your freezer safe container and spread half the whole berries over the ice cream. Top with the rest of the ice cream and the remaining berries.
- Freeze until firm.
What other berries can I use to make ice cream?
You can use strawberry and blackberry and for added variety, consider incorporating a swirl of another berry like raspberry or blueberry.
📝 Frequently asked questions, answers and tips:
What happens if I cook my eggs in the ice cream base?
It is very important to use a thermometer to monitor the temperature of the base after you have created the liaison and have it over medium heat to thicken it.
If it gets away from you, IMMEDIATELY pour off the ice cream into a bowl set over ice. DO NOT scrape the bottom of the pan. Hopefully, you can strain out the cooked eggs but often there is no saving the base and you have to start over. Be sure to strain the base before proceeding with the rest of the instructions.
Why do you strain the ice cream base through a fine-mesh strainer?
This tip comes from my days as a culinary student. Try as we may, to not cook the eggs in the base, there was always a little bit that would coagulate. Straining the base ensured the ice cream was silky smooth and did not have bits of cooked egg in the finished product. 
Why do you puree the berries?
By pureeing the berries and passing them through a fine-mesh strainer, you are able to get the seeds out making the ice cream seedless black raspberry ice cream with the exception of the whole berries.
How can I make my ice cream freeze faster?
Waiting for ice cream to be ready to eat can seem like the longest wait! But I found that if you were to place your chilled base in the freezer for 30 minutes before adding it to the ice cream maker it will give it a jump start on freezing faster.
🧾 More Black Raspberry Recipes:
- Seedless Black Raspberry Jam - This is thebest homemade seedless black raspberry jam recipemade with fresh or frozen black raspberries. There is also alow sugar recipe optionfor thissmall-batch black raspberry jamthat is equally as delicious.
- Black Raspberry Pie - This isthe best black raspberry piebecause of it is a two crust pie and has ahint of cinnamon and nutmegto bring your fork back for another piece of pie.
- Black Raspberry Ice Cream - Black raspberry ice cream can be made with fresh or frozen black raspberries. Heavy cream, milk, sugar, and a hint of vanilla along with ripe black raspberries make for a creamy, fruit ice cream.
📖 Recipe
Black Raspberry Ice Cream
Sarah Mock
Black raspberry ice cream can be made with fresh or frozen black raspberries. Heavy cream, milk, sugar, and a hint of vanilla along with ripe black raspberries make for a creamy, fruit ice cream.
4.88 from 8 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 15 minutes mins
Cook time for the recipeCook Time 5 minutes mins
Cool TimeFreeze Time 8 hours hrs
total time to prep and cook the recipe.Total Time 8 hours hrs 20 minutes mins
Course Dessert Recipes, Frozen Desserts
Cuisine French
Makes 6 cups
Per Serving 638 kcal
Ingredients
Instructions
In a heavy bottom pot, over medium high heat, bring the milk, heavy cream, salt and vanilla to a gentle boil.
2 cups whole Milk, 2 cups heavy Cream, pinch Salt, 1 teaspoon Vanilla extract
Once a boil hase been reached, turn off the heat and remove the pan from the hot burner.
While waiting for the milk mixture to come to a boil, blend together the egg yolks and the sugar until they are light and fluffy, about 2 minutes in a blender.
13 Egg Yolks, 1 ¼ cup Sugar
Create a liasion of the hot milk and the suggared egg yolks by whisking the egg yolks and slowly pouring ¼ cup of the hot milk into the yolks while vigorously whisking.
Repeat, ¼ cup at a time, until ½ of the milk mixture has been added to the yolk mixture.
Continually whisking, combine the yolk/milk mixture with the remaining milk mixture.
Return the ice cream base to the pot.
Turn the heat to medium and continually stir the mixture until the temperature reaches 175-185F or coats the back of a spoon.
Strain the ice cream base through a fine mesh strainer.
Immediately cool the ice cream base in an ice bath.
Purée all but ½ cup of the black raspberries and pass through a fine mesh strainer or cheese cloth the remove the seeds.
2 ½ cups Black raspberries
When completely cooled, add the black raspberry purree to the ice cream base and process in the ice cream machine according to the manufactures instructions.
Spoon ½ the semi frozen ice cream into your freezer safe container and spread half the whole berries over the ice cream. Top with the rest of the ice cream and the remaining berries.
Freeze until firm.
Serve
Nutrition
Serving: 1cup | Calories: 638kcal | Carbohydrates: 55g | Protein: 11g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 540mg | Sodium: 85mg | Potassium: 308mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1989IU | Vitamin C: 13mg | Calcium: 212mg | Iron: 2mg
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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