Hey there, fellow dessert lovers! 🍦 There’s something truly special about homemade ice cream, especially when it’s made with fresh, seasonal ingredients like black raspberries. Today, I’m excited to share with you my recipe for the best homemade black raspberry ice cream. It’s creamy, flavorful, and perfect for those warm summer days when you just want to treat yourself and your family to something special. Plus, it’s a great way to enjoy the fruits of your labor if you’re into wild food foraging!
Why You’ll Love This Recipe
- A unique and refreshing dessert perfect for summer
- Made with fresh black raspberries for an authentic flavor
- Easy to customize with your favorite mix-ins or toppings
- A fun project that’s great for the whole family
- Perfect for those who love wild food foraging
Ingredients
Here’s what you’ll need to make this delicious homemade black raspberry ice cream:
- 12 oz fresh black raspberries
- ¾ cup maple syrup or 1/2 – 3/4 cup sugar *see note
- 2 cups heavy whipping cream
- 1 cup half and half or milk
- 5 large egg yolks
- Pinch of kosher salt
- A few scrapes of Meyer lemon zest (optional)
- 2 teaspoons wild vanilla extract (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this homemade black raspberry ice cream. Don’t worry, it’s easier than you think, and the end result is well worth the effort!
Step 1: Prepare the Cream Base
Start by whisking together the half and half, heavy whipping cream, and egg yolks in a large bowl. This mixture will form the base of your ice cream, giving it that rich and creamy texture we all love. Set it aside for now.
Step 2: Cook the Black Raspberries
If you’re using maple syrup, heat it in a 2-quart saucepot over medium heat and bring it to a simmer. Add the fresh black raspberries and let them cook for about 3-4 minutes, mashing them with the back of a spoon as they soften. This step helps to release the natural sweetness of the raspberries and creates a beautiful, vibrant color for your ice cream.
Step 3: Combine and Cook
Add the cream-egg mixture to the saucepot with the raspberries. Stir everything together and continue to cook over medium heat until the mixture starts to steam and slightly thicken. This should take about 10-15 minutes, or until it reaches 168-170°F on a candy thermometer. Use an immersion blender to puree the mixture right in the pot for the smoothest texture.
Step 4: Strain and Chill
Strain the mixture through a fine-mesh strainer or chinois to remove the raspberry seeds and any solids. This step is optional, but it will give your ice cream a smoother texture. Add the lemon zest and vanilla extract if you’re using them, then cover the mixture and refrigerate it overnight to allow the flavors to meld together and the base to chill completely.
Step 5: Churn the Ice Cream
Once the base is chilled, it’s time to churn your ice cream according to the manufacturer’s instructions for your ice cream maker. This is the fun part where you get to watch your mixture transform into the creamy, dreamy ice cream you’ve been waiting for!
Step 6: Enjoy Your Creation
Once your ice cream is churned, transfer it to an airtight container and freeze it for at least 2 hours to firm up. When you’re ready to serve, scoop it into cones or bowls and top it with fresh raspberries, a drizzle of maple syrup, or any other toppings you love. You could even try pairing it with some homemade black raspberry syrup for an extra special treat!
Pro Tips for Making the Recipe
- Use Fresh Berries: Fresh black raspberries are essential for the best flavor. If you’re foraging for wild raspberries, make sure to rinse them well before using them.
- Don’t Over-Churn: Over-churning can lead to ice crystals forming in your ice cream, giving it an icy texture instead of a smooth one. Follow your ice cream maker’s instructions carefully.
- Add Mix-Ins: Consider adding some mix-ins like chocolate chips, chopped nuts, or even a swirl of caramel to give your ice cream some extra flavor and texture.
- Plan Ahead: Making ice cream is a process that requires some planning. Make sure to chill your base overnight and allow plenty of time for churning and freezing.
How to Serve
Homemade ice cream is incredibly versatile, and there are so many ways to enjoy it. Here are a few of my favorite ideas:
- Serve it as a sweet treat on its own, perhaps drizzled with a little maple syrup or honey.
- Top it with fresh raspberries, blueberries, or any other berries you love.
- Use it as the base for sundaes, adding whipped cream, sprinkles, and a cherry on top.
- Pair it with a slice of pie or a batch of fresh-baked cookies for a decadent dessert.
Make Ahead and Storage
One of the best things about homemade ice cream is that it can be made ahead of time. Here are some tips for storing your homemade black raspberry ice cream:
- Freezing: Store your ice cream in an airtight container in the freezer. It will keep for up to 3 days. For the best texture, try to consume it within 24-48 hours.
- Leftovers: If you don’t plan to eat all of your ice cream right away, consider portioning it out into individual servings before freezing. This makes it easy to grab a scoop whenever you want one.
- Thawing: If your ice cream becomes too hard after freezing, simply let it sit at room temperature for 10-15 minutes before serving to soften it up a bit.
And there you have it, folks! A simple and delicious recipe for homemade black raspberry ice cream that’s sure to become a family favorite. Whether you’re a seasoned ice cream maker or a newbie in the kitchen, this recipe is a great way to enjoy the flavors of summer all year round. So go ahead, give it a try, and don’t forget to share your creations with friends and family. Happy cooking! 🍦
If you’re looking for more ways to use up your black raspberries, be sure to check out my other recipes like How to Make Canning Black Raspberry Pie Filling and How to Make Wild Black Raspberry Jam Perfectly Delicious. Enjoy!
Homemade Black Raspberry Ice Cream
Ingredients
Method
- Whisk together half and half, cream, and egg yolks. Set aside.
- Simmer maple syrup in a sauce pot, add black raspberries, and cook until the mixture thickens slightly.
- Add the cream-egg mixture, stir, then puree with an immersion blender and cook until steaming hot.
- Strain the mixture, add lemon zest and vanilla extract, then refrigerate overnight.
- Churn in an ice cream machine according to manufacturer's instructions.
- Serve with fresh raspberries, mint, and a drizzle of maple syrup.
