Black Raspberry Ice Cream

This fresh Black Raspberry Ice Cream is a nostalgic taste of summer and such a special way to use one of my favorite berries. A creamy, smooth, whole-egg custard flavored with fresh black raspberry purée and churned to purple perfection. This vibrant ice cream is creamy and fruity and the only ice cream I want to eat all summer long!

Recipe Background and Details

I remember eating Hershey's Black Raspberry Ice Cream when I was a little girl and then again having wild cravings for it when I was pregnant with my first child (21 years ago! Oof). I was very lucky to be able to find it back then, but these days it is really hard to come by. Well, lucky for me along with the wild black raspberries that grow here (yes, really - not blackberries, although we have those too!) we planted a few black raspberry bushes a couple years ago and they are really producing finally. I knew exactly what I was going to make with the surplus (aka what we didn't gobble up right off the bush).

This black raspberry ice cream recipe uses my new favorite ice cream technique that I can't believe I didn't try sooner - a whole egg custard! I've been making an egg yolk based ice cream for decades and the other day I thought, 'to heck with it!' and tossed in the whole eggs. It worked perfectly and in my opinion the texture is even better. No more separating egg whites and forgetting about them in the fridge.

If you love summer berries check out these recipes. You can sub in any berries for very similar results: My friend Sam's Black Raspberry Cheesecake Bars, Wild Wineberry Sorbet, Blackberry and Ginger Scones, Blackberry Cheesecake Ice Cream, Raspberry Lemonade, Mulberry Mojitos, Mulberry Jam (sweetened with fruit juice!), and Mulberry Crumble Muffins.

Is Black Raspberry the same as Blackberry?

Although they are in the same genus of bramble plants, black raspberries are not the same as blackberries. Black raspberries taste like a raspberry but with a deeper, richer berry flavor. They are hollow on the inside and soft and a bit fuzzy on the outside like a raspberry. Blackberries are larger, more firm, have bigger seeds, and are shinier and more juicy than black raspberries. Both are nutritious and delicious, but there is something so special and unique about black raspberries and you should scoop them up if you ever see them in the markets.

Ingredients

sugar: white granulated for a neutral sweetness

eggs: whole eggs! It's a revelation. Like I wrote above, I always made an egg yolk custard but now I use whole eggs and I'm never going back.

vanilla bean: I like the gentle flavor of the vanilla bean in this ice cream. It doesn't compete with the black raspberry flavor. You can also use extract or paste but go easy and just use a tad. Probably the only time I will ever write that!

salt: I always add a tiny pinch of kosher salt to my ice cream bases. It is the same idea as adding salt to any baked good. The salt balances and enhances the flavors.

heavy cream and half-and-half: This is the combo I have been using for decades. If you can't find half-and-half (I think it is more of an American thing), use a combination of heavy cream and whole milk - I'll leave proportions in the recipe card.

black raspberries: Fresh black raspberries that we will squish with a fork, add to the ice cream base off the heat, and then strain the whole mixture to remove seeds. No need for a blender! If you can't get your hands on black raspberries use a combination of blackberries and raspberries.

See recipe card for quantities and full instructions.

Instructions - how to make black raspberry ice cream step-by-step

I am a big fan of streamlining processes. I proudly break a lot of kitchen rules and save a lot of time and dishwashing. You won't find me tempering any eggs in my ice cream recipes because it is 100% unnecessary - especially in this recipe since we will be straining the whole mixture at the end anyway.

First, place sugar, salt, and eggs in a sauce pan and whisk well. Add vanilla, cream, and half and half and whisk again. Place over medium heat and cook, stirring very frequently, until the mixture reaches 170 degrees F. If you don't have a thermometer, you will look for tiny bubbles along the edges of the open and wisps of steam. You do not want boiling - remove from the heat immediately if you see any signs of boiling.

Once the custard reaches 170 degrees remove the pan from the heat.

Mash raspberries in a bowl and add this to the hot custard. Stir to combine.

Place a large, fine-mesh sieve over a bowl or pitcher and strain the custard. Use a rubber spatula to really squish all of the berry guts out. Cover this mixture and place in the refrigerator until completely chilled.

Once custard is chilled, churn in ice cream maker according to manufacturer's instructions until custard has reached a soft-serve consistency. Transfer to freezer-safe container and freeze until firm.

Equipment

If you are someone who makes ice cream and sorbet very often, I highly recommend this Cuisinart compressor ice cream maker. It is ready to go when you are, with no pre-freezing required. You can find it on Amazon or at most kitchen supply stores. It is a bit of an investment but it's a real workhorse and you can churn batch after batch. This is not sponsored.

This post contains affiliate links, please feel free to check out my full disclosure policy

Storage

Store ice cream covered tightly in the freezer for up to one month (though I promise it won't last that long!)

FAQ

Related - more ice cream recipes

Pairing - Summer dishes

Black Raspberry Ice Cream

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This fresh Black Raspberry Ice Cream is a nostalgic taste of summer and such a special way to use one of my favorite berries. A creamy, smooth, whole-egg custard flavored with fresh black raspberry puree and churned to purple perfection. This ice cream is creamy and fruity and the only ice cream I want to eat all summer long!

• Total Time: 30 minutes plus churning and freezing
• Yield: 1.5 quarts

Ingredients

¾ cup white granulated sugar

3 eggs

½ teaspoon kosher salt

1 vanilla bean, split lengthwise

1.5 cups heavy cream

1.5 cups half and half*

3 cups black raspberries

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Instructions

1. First, place sugar, salt, and eggs in a sauce pan and whisk well. Add vanilla, cream, and half and half and whisk again. Place over medium heat and cook, stirring very frequently, until the mixture reaches 170 degrees F. If you don't have a thermometer, you will look for tiny bubbles along the edges of the open and wisps of steam. You do not want boiling - remove from the heat immediately if you see any signs of boiling.

2. Once the custard reaches 170 degrees remove the pan from the heat.
3. Mash raspberries in a bowl and add this to the hot custard. Stir to combine.
4. Place a large, fine-mesh sieve over a bowl or pitcher and strain the custard. Use a rubber spatula to really squish all of the berry guts out. Cover this mixture and place in the refrigerator until completely chilled.
5. Once custard is chilled, churn in ice cream maker according to manufacturer's instructions until custard has reached a soft-serve consistency. Transfer to freezer-safe container and freeze until firm. 

Notes

If you cannot find half and half, use a mixture of 2 cups heavy cream and 1 cup whole milk to make the ice cream.

If you cannot find black raspberries, use a combination of blackberries and red raspberries.

• Author: anita | wild thistle kitchen
• Prep Time: 20 minutes plus churning
• Cook Time: 10 minutes
• Category: ice cream, dessert, summer
• Method: stovetop
• Cuisine: American