Black Raspberry Ice Cream

As you may have read from my post on Friday, I scored some beautiful black raspberries at the Lancaster Central Market with the intention of making them into my favorite ice cream flavor, black raspberry, naturally.

They sat in my fridge calling out each time I opened the door “ice cream!” and I finally got around to making the ice cream base on Sunday afternoon. I left the base sit overnight in the refrigerator to chill thoroughly and churned it today when I got home from work.

I found a few recipes on other blogs and websites and in the end choose to create the raspberry puree according to a few recipes’ recommendations and create a basic custard style base according to the vanilla bean recipe that I have successfully execute a few times, now.

For the raspberry puree, I began by washing all the berries and allowing them to drain. Next, I put all the berries into a blender and pureed all of them into a liquid. Strain the berries through a fine mesh strainer. You’ll need to use a spoon to push all the liquid through and it will take a few minutes. Once you’re finished, all the seeds should be left over and your puree will look like this:

While you’re making the puree, heat the milk, cream, half the sugar and a pinch on salt over medium-low heat just until boiling. In a separate bowl, using an electric mixer, mix the other half of the sugar and egg yolks until light yellow in color and thick.

Once the milk mixture is hot, stir 1/3 of it into the egg yolk mixture. Once combined add another 1/3 of the milk mixture and combine and then pour the whole thing back into the saucepan with the remaining 1/3 of milk mixture. Stir with a wooden spoon for a few minutes over low heat until the mixture thickens slightly, coating the back of the spoon.

Once thickened, remove the mixture from the heat. Strain into a medium sized bowl through a fine mesh strainer. Stir in all the rasberry puree an mix well. Chill on an ice bath until cold and place in the refrigerator for at least 4 hours or overnight. The next day it should look something like this:

Pour into your countertop ice cream machine and mix for 20 minutes until thick.

Mine did not get as thick as I wanted it to and began to leak down the sides because I mixed too much at once. Next time, I’ll mix it in two batches so I can achieve a thicker consistency. I placed the ice cream back into the freezer for a few hours and came back to this:

 It tasted fresh and delicious; better than anything from the freezer section at the grocery store. I think I could have used less berries though, the color was darker than I’m used to. I used 1 quart of berries, next time I’m going to try reducing how many berries I use to get a more “normal” berry color/flavor. I may pick up some more berries this week…You can never have too much ice cream, and it keeps so long in the freezer!

Here is the recipe a combination from me and from Cuisinart:

Custard Style Black Raspberry Ice Cream

Ingredients

1 quart black rasperries
2 cups whole milk
2 cups heavy cream
1 cup sugar, divided
pinch of salt
4  large egg yolks

Preparation

1. Puree the raspberries in a blender until smooth. Push through a fine mesh strainer or a food mill to take out off of the seeds. Set aside.

2. In a medium saucepan set over medium low heat, whisk together the milk, cream, half the sugar and salt. Bring the mixture just to boil.

3. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a mediu bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

4. Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.

5. Pour the mixture through a fine mesh strainer, stir in the black raspberry puree and bring to room temperature over an ice bath. Cover and refrigerate 4 hours or overnight.

6. Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an air tight container and place in freezer for about two hours. Remove from freezer about 15 minutes before serving.

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