When I came to the West, I believed that the sweet, wonderful delicacy of my youth was irretrievably gone, but I was able to make a similar treat using black raspberry powder. Use fresh black raspberries if you can, of course!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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.
- You can substitute half-and-half for the 1 cup of cream and 1/2 cup of milk, but as cream is sold in pint containers, using heavy cream is slightly more convenient.
- You can substitute 2 tablespoons black raspberry powder if you can’t find fresh black raspberries. This recipe was tested with freeze-dried black raspberry powder where a serving size was one teaspoon. Two tablespoons is equivalent to 6 servings and freeze-dried is about a 1:7 ratio versus actual fruit. Hence it’s equal to about 252 grams, or just over 1/2 a liquid pint (puree) of black raspberries. You can order a black raspberry powder dietary supplement (freeze-dried and then powdered) online or you may find it at a local vitamin shop.
- Puree the black raspberries well to pulverize the seeds. An alternate approach of integrating the fruit is to wait until the custard mixture has thickened, remove it from heat, and then whisk in the puree or powder. This works well with the puree, but the powder never seems to dissolve fully.
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 48 mg |
| Sugars | 27 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I did modify this recipe because I made it vegan, used a whole cup of milk, and I added a teaspoon of vanilla. I don’t think it needed the vanilla…next time, I’ll omit. This was an extremely helpful recipe because it is very hard to find black raspberry ice cream recipes using powdered berries (I, too, am in an area of the country where black raspberries aren’t easy to find). I used whole fat Silk Next Milk (tastes nearly identical to dairy milk), Country Crock Plant Cream for the cream (also nearly identical to its dairy counterpart), and 3 tablespoons of Just Egg (vegan egg substitute). I’ve been perfecting vegan ice cream, thanks to these three ingredients, which so closely mirror their non-vegan counterparts, and my ice cream is incredible…tastes like the dairy version. This recipe was no different: it turned out perfect. Black raspberry ice cream is so unusual….it’s almost chocolatey, even though it’s a fruit. This recipe turned out rich, flavorful, and creamy, exactly like the Friendly’s flavor, but more gourmet. Thank you so much for sharing this.