I like ice cream. I like ice cream a lot. And really, who doesn’t? Unlike many of you, my favorite flavor is a little bit more unusual. I don’t prefer chocolate, vanilla, or strawberry. No, my favorite is black raspberry. It doesn’t hurt that it also goes well with chocolate (sprinkles or syrup).
There’s one disadvantage to liking black raspberry ice cream so much: it’s only available in the mid-Atlantic states. I have yet to figure out why exactly this is. The same brands that make black raspberry in Maryland don’t sell it in California (I’m looking at you Breyer’s). I couldn’t even find it in Upstate New York when I was in college.
For a long time, black raspberry ice cream was one of those things that I made sure to enjoy when I visited my parents (usually, steamed crabs are one of the others). However, one of our wedding presents was an ice cream maker.
This only solved half of my problem as I had no idea where to buy black raspberries. In fact, I had never seen one. But, perusing the frozen foods aisle at Trader Joe’s, I noticed they sold them frozen! I finally had the last part of the equation.
And then the black raspberries sat in my freezer throughout the winter. Now that the warmer weather has come, I decided to indulge myself.
And I can’t believe I waited this long. After dinner, I’ve taken to eating directly out of the container with a bit of chocolate syrup drizzled on top.
The recipe I adapted from one for raspberry ice cream. It does come out a tad bit sour so it could use more sugar if you like desserts sweeter but that will decrease the prominence of the black raspberries. Served with chocolate syrup it’s pretty good as it is.
Black Raspberry Ice Cream
Adapted from Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
2 10 oz. bags of frozen black raspberries, defrosted
1 cup milk
1 cup sugar
2 cups heavy cream
4 large egg yolks
1 tbsp lemon juice
- Run the black raspberries through a food mill fitted with a disc with the smallest holes to create raspberry purée.
- Warm the milk and 1 cup heavy cream in a medium saucepan.
- Pour the cream into a large bowl with a strainer over top.
- In a different bowl, whisk together the egg yolks. Slowly temper the warm milk into the egg yolks, then return the milk to the saucepan.
- Stir the mixture constantly over medium heat until the mixture because thick enough to coat the back of a spatula.
- Pour the milk-egg mixture into the bowl of cream via the strainer.
- Mix the raspberry purée and lemon juice into the bowl.
- Allow to cool and then refrigerate until cold.
- Mix in an ice cream maker according to the manufacturer’s instructions.
Makes about 1 quart.