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While summer doesn’t officially start for another few weeks, in Illinois it feels like summer decided to come early.

Usually it’s a bit iffy if the pools should open on Memorial day.  Sometimes the temperature can be in the 80′s and other times in can be in the 60′s.  However this year, we’ve had 80′s and 90′s for the past couple weeks.  Pair this with a bit (or a whole lot) of humidity and it feels more like July than the end of May.

Black raspberries also mean summer.  They have a taste and sweetness that are somewhat of a cross between red raspberries and blackberries and make for a great early summer fruit.  I’m lucky that these grow wild behind my parents house (and it’s always a race with the neighbors on who can get out and pick first.)

However, if you spy these little gems at the farmers’ market, I highly suggest you pick some up!

As for the ice cream, it’s got a little bit of everything: berries, vanilla beans, and cream cheese.  I’m usually notorious for eating ice cream by giant bowlfuls (usually 2-3 times a day) but this ice cream tasted so rich and decadent that I could only eat a couple scoops a day.

Plus, it’s fairly easy to throw together and the originally recipe doesn’t even call for an ice cream machine (although I cheat because how else are you going to get to eat it faster!)

 

Black Raspberry and Vanilla Bean Ice Cream
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 8-10

Ingredients
  • 1⅓ cup heavy cream
  • ¾ cup 2% milk
  • 1 vanilla bean
  • 3 large egg yolks
  • ¾ cup sugar
  • 3 cups black raspberries
  • ¼ cup cream cheese

Instructions
  1. Heat berries in a small sauce pan until juices begin to escape. Smash and set aside.*
  2. Slice the vanilla bean in half and scrape in to a medium pot. Add in heavy cream, milk, and turn on heat to medium. Bring milk to just before it starts to boil and forms bubbles around the edge*. In a separate bowl, whisk together egg yolks and sugar until mixture is lighten in color.
  3. While whisking constantly, stream about a ¼ cup a cup of the heated milk mixture in to the egg mixture. Continue to pour milk while whisking.
  4. Add contents back to the pot and cook until mixture becomes thick and coats the back of a wooden spoon. Stir in black raspberries and cream cheese. Turn off heat and stir until cream cheese is fully melted.
  5. From here, let cool completely and freeze as the original instructions call for or you can freeze according to your ice cream maker (which I did.)

Notes
*Black Raspberries are full of seeds. If you don’t like seeds, I recommend after heating to place berries in a food processor and run until liquid. Next, use a cheesecloth to strain out berries. * If you accidentally bring your milk to a boil, it shouldn’t hurt anything. However, I have found when you use non-homogenized milk, boiling will curdle the cream, so just be careful!

 

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  • http://twitter.com/sassyinthekitch 20somethingcupcakes

    This looks incredible, Erin! It reminds me so much of my absolute favorite ice cream in the world, at a place called Graeter’s in Cincinnati, OH. It’s black raspberry with huge chunks of this crazy dark chocolate that just melts in your mouth. Heavenly! I might have to try this one. Hope you’re enjoying your weekend!

  • Katrina @ Warm Vanilla Sugar

    This sounds so fabulous. I just had to google black raspberries – until today I thought they were the same as blackberries! Learn something new every day I guess :)

  • Sarah

    This looks so good. I will have to make this. It’s a perfect summer treat.

  • http://www.acouplecooks.com/ Sonja @ A Couple Cooks

    These photos are amazing, Erin! How ever did you get the ice cream to not melt?

  • http://chocolateandcarrots.com/ Caroline @ chocolate & carrots

    Your photos are stunning!!! I want to eat it all up! :D

  • sarah kieffer

    This looks so good. I’ve never had black raspberries – I’ll have to start looking for them at the Farmer’s Market.

  • how2iceacake

    This ice cream looks fantastic. I’m particularly impressed by your photos! What’s your secret to keeping the ice cream look so fresh?

  • http://www.twopeasandtheirpod.com/ Maria

    Such a pretty ice cream!

  • http://huntingfortheverybest.wordpress.com/ Dina

    looks great! love the cream cheese!

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  • http://www.facebook.com/MarlaMeridith Marla Meridith

    Awesome recipe + photos!! Thanks for sharing the link, I am changing in Pinterest now!

  • http://illmakeitmyself.net/ Leah

    This looks just like a chocolate-less version of Graeter’s Black Raspberry Chocolate Chip! I wish I had an ice-cream maker here. :(

    • naturallyella

      The original recipe actually doesn’t use an ice cream maker! It’s just put in the freezer and stirred every so often!

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  • http://www.facebook.com/chantillylacepups Karla Clippinger

    Many years ago my sister-in-law gave me a recipe for homemade freezer ice cream but she used sweetened condensed milk. I have long lost the recipe. have you ever heard of a recipe made like this? There was no heating involved. I am trying to find this recipe, or something close to it. it was sooo good and so quick and easy. thanks..

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