Delicious homemade black raspberry ice cream with a rich, creamy texture and a burst of berry flavor. Perfect for a refreshing summer treat.
Preparation time
40min
Ingredients
6 Servings
- 2 cups black raspberries
- 2 cups heavy cream
- 1 tablespoon lemon juice
- 1.5 cups sugar
- 1 teaspoon vanilla extract
- 1 cup whole milk
Directions
Step 1
In a medium bowl, combine the black raspberries, 1 cup of sugar, and lemon juice. Stir well and let the mixture sit for about 20 minutes, stirring occasionally.
Step 2
In a separate bowl, whisk together the heavy cream, whole milk, remaining 0.5 cups of sugar, and vanilla extract until the sugar is dissolved.
Step 3
Use a blender or food processor to puree the black raspberry mixture until smooth.
Step 4
Pour the raspberry puree through a fine mesh sieve into the cream mixture, pressing with a spoon to extract as much liquid as possible. Discard the seeds.
Step 5
Stir the mixture until fully combined, then cover and refrigerate for at least 2 hours, or until thoroughly chilled.
Step 6
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Step 7
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm before serving.