Black Raspberry Chocolate Chip Ice Cream
Black raspberry chocolate chip ice cream is a deliciously sweet and tangy frozen treat that is perfect for summertime. The black raspberry gives it a beautiful deep purple color and a tart flavor that complements the sweetness of the chocolate chips. This ice cream is easy to make at home with just a few simple ingredients, and it's sure to be a hit with both kids and adults.
Ingredients
- 2½ cups black raspberries (or 1½ cup raspberries & 1 cup blackberries)
- ¾ cup whole milk
- ½ cup granulated sugar
- 1¼ cups heavy cream
- ½ teaspoon vanilla extract
- 3 large egg yolks
- Pinch Salt
- 1 cup chopped bittersweet chocolate
Instructions
- Combine the milk, sugar, cream, salt and in a medium saucepan and heat until it's beginning to bubble but don't let it boil.
- While that is getting hot, whisk the egg yolks together in a separate bowl. While whisking constantly, pour a little of the hot cream mix to the yolks, then add the milky yolks to the saucepan.
- Stirring constantly, cook until the mixture get thick enough to coat the back of a spoon. (Temp no more than 170ºF (77ºC).
- Strain the mixture into a bowl, then stir the mixture over an ice bath until cool and add the vanilla
- Puree the black raspberries in a blender and strain through a sieve to remove the seeds.
- Stir the puree into the custard.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- While the mixture is freezing, melt the chocolate in a small bowl over a pot of simmering water, or in a microwave oven on low power, stirring until smooth.
- When you are just about done making the ice cream, drizzle the chocolate into the ice cream. Stir it well and then, do it again with more chocolate.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
*Cuisinart users:
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
Nutrition
Serving: 1gCalories: 356kcalCarbohydrates: 31gProtein: 5gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 115mgSodium: 25mgPotassium: 258mgFiber: 4gSugar: 24gVitamin A: 699IUVitamin C: 10mgCalcium: 84mgIron: 2mg
Tried this recipe?Let us know how it was!