Black Raspberry Ice Cream

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place black raspberries in the bowl of a food processor or blender; pulse until smooth. Pour black raspberry purée into a saucepan over low heat; simmer until slightly reduced, 3 to 5 minutes. Cool.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine 1 cup cream, sugar, and milk in a 4-quart saucepan over medium-high heat; bring to a boil. Boil for 2 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Beat eggs in a bowl; slowly pour ½ hot cream mixture into eggs, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan; stir in remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until custard starts to thicken, about 5 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Combine black raspberry purée, 1 cup custard, and vanilla extract in the bowl of a food process or a blender; pulse until well combined. Pour black raspberry-custard mixture into custard in saucepan; stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Pour custard into a 1-gallon resealable plastic freezer bag; submerge in the bowl of ice water until cool, about 30 minutes, adding more ice if necessary.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Pour cooled custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm.'}

📊 Nutrition Facts

Per serving (8 servings total)