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Homemade black raspberry ice cream topped with fresh black raspberries and mint.

Homemade Black Raspberry Ice Cream

A rich and creamy homemade ice cream featuring the deep flavor of black raspberries, perfectly balanced with a touch of sweetness and a hint of vanilla.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings (1/2 cup each)
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 12 oz oz fresh black raspberries
  • ¾ cup maple syrup or sugar *see note
  • 2 cups heavy whipping cream
  • 1 cup half and half or milk
  • 5 large egg yolks
  • Pinch kosher salt
  • A few scrapes Meyer lemon zest (optional)
  • 2 teaspoons teaspoons wild vanilla extract (optional)

Method
 

  1. Whisk together half and half, cream, and egg yolks. Set aside.
  2. Simmer maple syrup in a sauce pot, add black raspberries, and cook until the mixture thickens slightly.
  3. Add the cream-egg mixture, stir, then puree with an immersion blender and cook until steaming hot.
  4. Strain the mixture, add lemon zest and vanilla extract, then refrigerate overnight.
  5. Churn in an ice cream machine according to manufacturer's instructions.
  6. Serve with fresh raspberries, mint, and a drizzle of maple syrup.

Notes

For the best texture, refrigerate the mixture overnight before churning. Using an ice cream maker will yield the smoothest results.