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.
Black raspberry ice cream in a sugar cone with chocolate “Jimmies” (aka sprinkles) is one of my favorite treats ever! You can get this flavor in New England too (where I live). Thanks for the recipe!!
Anytime we went to Friendly’s when I was a kid I’d order exactly that. Unfortunately, I haven’t had this ice cream with sprinkles because we don’t have any.
Thank you for the recipe! Black raspberry is my favorite, also. I grew up in the Midwest, but am now in CA and I agree – I can find raspberry ic, but not black raspberry. I’m going to make this today in my Cuis. 2-quart i.c. maker
)) Thanks again.
Thanks so much for this recipe!!! Could you let us know the finished puree amount? We were processing a lot of black raspberries and I have concentrated juice, but don’t know how much to use in this recipe.
I LOVE black raspberry ice cream. I also live in upstate NY (near Plattsburgh)and get it all the time. You may have to stray from national brands to get it… but we have it and it’s sooooo good!
The recipe does not say when to add the sugar. Luckily, I remembered when the egg/milk/cream mixture was still hot and whisked it in. I added a splash of vanilla as well. It tastes great already.
Well I live i the Eastern Panhandle of W.V., and I have to say that black raspberries probably aren’t sold in the stores here because they grow on bushes all along the roads and in most backyards. You do have to pick them every day or the sun will shrivel them up. My arms are covered with tiny little scratches right now from wading through bushes. Anyway I have never made ice cream with them. We have always just put them n a bowl with milk, sugar, and vanilla extract and put it in the freezer. You have to stir it ever now and then as the mixture freezes so the berries don’t all float to the top, and to break them up a little to swirl the juice around. But there are still many whole ones. It tastes wonderful and is easy. Also we make black-raspberry shortcakes. Those are wonderful.
Oh, I forgot to mention…if you’re hand picking, it’s hard to make anything with the berries because it’s hard to not eat them before you make it back to the kitchen!! LOL
Just wanted to comment….am making this recipe because I am a transplanted East-Coaster (New Hampshire) who grew up on Black Raspberry Ice Cream, but I am now living about 30 miles south of Fairbanks, Alaska and cannot buy it here. I am working on putting the steps together and realized there are no instructions as to when to add the sugar! I am quite an experienced cook, so I am going to incorporate it into the warm milk/cream mixture so as to achieve maximum dissolving, however, I am curious as to when you add it since you have gotten nice reviews. By the way, I do enjoy your website and want to congratulate you on staying truest to the tradtional homemade ice cream recipes I grew up hand-cranking every summer of my life. Some things are just worth the work! Thank you and have a great day!