Ingredients
3/4 cup white granulated sugar
3 eggs
1/2 teaspoon kosher salt
1 vanilla bean, split lengthwise
1.5 cups heavy cream
1.5 cups half and half*
3 cups black raspberries
Instructions
- 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.
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.
- Prep Time: 20 minutes plus churning
- Cook Time: 10 minutes
- Category: ice cream, dessert, summer
- Method: stovetop
- Cuisine: American