Comments on: Black Raspberry Ice Cream

By: Jenraec

Jenraec — Thu, 15 Jul 2010 04:36:42 +0000

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!

By: cyndi

cyndi — Sat, 12 Jun 2010 04:38:10 +0000

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

By: cyndi

cyndi — Sat, 12 Jun 2010 04:35:42 +0000

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.

By: Lauren

Lauren — Fri, 14 May 2010 20:23:12 +0000

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.

By: Heather

Heather — Wed, 02 Sep 2009 18:14:49 +0000

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!

By: Lynnette

Lynnette — Fri, 24 Jul 2009 18:56:24 +0000

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.

By: Zann

Zann — Sat, 23 May 2009 17:01:29 +0000

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.

By: Matt

Matt — Fri, 09 May 2008 04:15:13 +0000

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.

By: Lieludalis

Lieludalis — Thu, 08 May 2008 20:29:17 +0000

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!!