Name: Black Raspberry Ice Cream
Prep time: 5 min
Cook time: 15 min
Total time: 50 min
Yield: 8
Cuisine: US
Ingredients: 1 pint fresh black raspberries (or substitute with black raspberry powder); 2 cups heavy whipping cream, divided; 1 cup granulated sugar; 0.5 cup low-fat milk; 2 large eggs, beaten; 0.5 teaspoon vanilla extract; 1 large bowl of ice water

Raspberry Dessert

Black Raspberry Ice Cream

Jul 15, 2025
by Adrian Robel
- 5.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

5 mins
COOK TIME

15 mins
TOTAL TIME

50 mins
SERVING

8 People
VIEWS

4

Indulge in the luscious taste of homemade Black Raspberry Ice Cream, a symphony of sweet and tart flavors that will transport you to summer days. This recipe captures the essence of fresh black raspberries in a creamy, dreamy dessert.

Ingridients

Adjust Servings

1 pint fresh black raspberries (or substitute with black raspberry powder)

2 cups heavy whipping cream, divided

1 cup granulated sugar

0.5 cup low-fat milk

2 large eggs, beaten

0.5 teaspoon vanilla extract

1 large bowl of ice water

Nutrition

Carbohydrate

32 g
Cholesterol

129 mg
Fiber

3 g
Protein

4 g
Saturated Fat

14 g
Sodium

48 mg
Sugar

27 g
Fat

24 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Raspberry Purée: If using fresh raspberries, place them in a food processor or blender and pulse until smooth. Pour the purée into a saucepan over low heat and simmer until slightly reduced, about 3-5 minutes. Let it cool completely. (Estimated time: 10 minutes active, plus cooling time)

02

Step

Create the Custard Base: In a 4-quart saucepan, combine 1 cup of heavy cream, sugar, and milk. Bring to a boil over medium-high heat, then boil for 2 minutes. (Estimated time: 5 minutes)

03

Step

Temper the Eggs: In a separate bowl, beat the eggs. Slowly pour about ½ cup of the hot cream mixture into the eggs, whisking constantly to prevent scrambling. Pour the egg mixture back into the saucepan with the remaining cream. (Estimated time: 2 minutes)

04

Step

Thicken the Custard: Cook the custard over medium-low heat, stirring constantly, until it begins to thicken – enough to coat the back of a spoon. This should take about 5 minutes. (Estimated time: 5 minutes)

05

Step

Combine Raspberry and Custard: In a food processor or blender, combine the cooled black raspberry purée, 1 cup of the custard, and vanilla extract. Pulse until well combined. Pour this mixture back into the saucepan with the remaining custard and stir until fully incorporated. Cook and stir until the mixture thickens further, about 3-5 minutes. (Estimated time: 10 minutes)

06

Step

Chill the Custard: Pour the custard into a 1-gallon resealable plastic freezer bag. Submerge the bag in a bowl of ice water and let it cool completely, about 30 minutes, adding more ice as needed. (Estimated time: 30 minutes)

07

Step

Churn and Freeze: Pour the cooled custard into an ice cream maker and freeze according to the manufacturer's instructions. Once churned, transfer the ice cream to an airtight container and freeze until firm. (Estimated time: Varies based on ice cream maker)

For a richer flavor, use full-fat milk instead of low-fat.
If you can't find fresh black raspberries, black raspberry powder is a great substitute. Add it to the custard base for an intense flavor.
Ensure the custard is completely cooled before churning to achieve the best texture.
For best results, allow the ice cream to harden in the freezer for at least 2 hours after churning.

Adrian Robel

Written by

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