Can I use regular raspberries instead of black raspberries?

Yes, but the flavor will be more tart, and the color will be lighter.

Can I make this ice cream without an ice cream maker?

Yes! Freeze the custard in a shallow pan, stirring every 30 minutes for 3 hours until creamy.

It will stay fresh for up to 2 weeks in an airtight container.

This creamy Black Raspberry Ice Cream is bursting with juicy berry flavor and made with a simple custard base for the perfect summer dessert.

Scale

2 cups black raspberries (fresh or frozen)

1 cup granulated sugar, divided

2 cups heavy cream

1 cup whole milk

4 large egg yolks

1 tsp vanilla extract

Pinch of salt

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1. In a saucepan, cook black raspberries with 1/2 cup sugar until soft. Strain to remove seeds.

2. In a bowl, whisk egg yolks and remaining sugar.

3. Heat cream, milk, and salt; temper yolks with hot milk mixture.

4. Cook custard until thickened; remove from heat, stir in vanilla and raspberry puree.

5. Chill mixture completely, then churn in ice cream maker.

6. Freeze until firm and serve.

For an adults-only twist, add a splash of Chambord liqueur.