Description
A velvety, custard-based ice cream bursting with the fresh, tangy sweetness of summer black raspberries.
Ingredients
12 oz fresh black raspberries
3/4 cup maple syrup or 1/2–3/4 cup sugar
2 cups heavy whipping cream
1 cup half and half or milk
5 large egg yolks
Pinch of kosher salt
A few scrapes of Meyer lemon zest (optional)
2 teaspoons wild vanilla extract (optional)
Instructions
1. Puree raspberries in a blender and strain if desired.
2. Warm heavy cream, half and half, and salt in a saucepan until steaming.
3. Whisk egg yolks with sweetener, then slowly temper with hot cream mixture.
4. Cook custard over low heat, stirring constantly until thick enough to coat a spoon.
5. Remove from heat, stir in vanilla and lemon zest, then chill base for at least 4 hours.
6. Whisk in berry puree and churn in an ice cream maker per manufacturer instructions.
7. Transfer to a container and freeze until firm.
Notes
Using maple syrup provides an earthy sweetness, while sugar gives a traditional, clean ice cream flavor. Ensure your base is fully chilled before churning for the best creamy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes