Creamy Black Raspberry Ice Cream
This recipe creates a rich and decadent black raspberry ice cream using fresh or frozen berries. It's surprisingly easy to make and perfect for a summer treat.
Equipment
- Saucepan
- Blender or Food Processor
- Ice Cream Maker
Ingredients
Ingredients
- 2 cups Black Raspberries Fresh or frozen
- 3/4 cup Sugar
- 1/4 cup Water
- 1 tablespoon Cornstarch
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
Instructions
Instructions
- In a saucepan, combine the raspberries, sugar, and water. Bring to a simmer over medium heat, stirring occasionally.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water to form a slurry.
- Slowly whisk the cornstarch slurry into the simmering raspberry mixture. Cook for 1-2 minutes, or until the mixture has thickened.
- Remove from heat and let cool completely.
- Once cooled, blend the raspberry mixture until smooth. Strain through a fine-mesh sieve to remove seeds (optional).
- In a bowl, whisk together the heavy cream, milk, salt, and vanilla extract.
- Add the cooled raspberry mixture to the cream mixture and stir to combine.
- Churn in an ice cream maker according to the manufacturer's instructions. Once churned, transfer to an airtight container and freeze for at least 2 hours to harden.
Notes
For a richer flavor, use a combination of fresh and frozen black raspberries. You can also add a splash of liqueur like Chambord for an adult twist.