Description
I thought the sweet delicious treat of my youth was forever lost to me when I moved west, but I’ve managed to recreate it using black raspberry powder. Of course if you can get fresh black raspberries, use them!
Ingredients
- 1 pint fresh black raspberries
- 2 cups heavy whipping cream, divided
- ½ cup low-fat milk
- 1 cup white sugar
- 2 eggs, beaten
- ½ teaspoon vanilla extract
- 1 large bowl of ice water to cool the mixture
Instructions
- Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced
- 3 to 5 minutes. Remove from heat and allow to cool.
- Combine 1 cup cream
- milk
- and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
- Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat
- stirring constantly
- until mixture starts to thicken
- about 5 minutes.
- Combine 1 cup of cream mixture
- the black raspberry puree
- and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon
- 3 to 5 minutes.
- Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool
- about 30 minutes
- adding more ice if necessary.
- Pour the cooled mixture into an ice cream maker and process according to the manufacturer’s instructions. Transfer to the freezer and freeze until solid.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 8