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Black Raspberry Ice Cream

  • Author: Erin Alderson

Scale

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!