This Black Raspberry Ice Cream uses fresh raspberries to create a flavor packed ice cream with a subtle hint of a vanilla flavor in the background.


Black Raspberry Ice Cream
Black Raspberry Ice Cream. Learn how to make our Black Raspberry Ice Cream Recipe today.
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  1. 3 cups fresh black raspberries, rinsed clean
  2. ½ cup granulated sugar
  3. 1 ½ cups heavy cream
  4. 1 cup half and half
  5. ½ cup granulated sugar
  6. 1 cup whole or 2% milk
  7. 1 vanilla bean, cut in half and seeds scraped free
  1. In a saucepan over medium heat, add raspberries, stirring often; cook until raspberries soften and their juices begin to release. Stir in ½ cup granulated sugar and reduce heat to low. Cover with a lid and allow berries to continue to simmer for ten minutes; remove from heat.
  2. In a separate sauce pan over medium heat, combine heavy cream, half and half, ½ cup granulated sugar and both the loosened vanilla seeds and the vanilla bean shells. Stir constantly until sugar is dissolved. Once sugar is dissolved, strain the mixture to remove the vanilla shells.
  3. Stir in the cooked, sweetened raspberries’ and return to heat, stirring continuously so it doesn’t stick to the pan, for an additional ten minutes.
  4. Remove from heat and place in the refrigerator for a minimum of two hours. Pour the raspberry ice cream into the ice cream freezer and follow the directions for your ice cream maker to complete the recipe.
  1. In black raspberries are out of season, you can substitute one package of frozen black raspberries for the fresh black raspberries. As another alternate substitute, add 1 teaspoon black raspberry extract and 3 cups of fresh or frozen red raspberries, which are easier to find year round, for the black raspberries.
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