Black raspberry may be my favorite ice cream flavor of all time. As a child, my mother and I would walk to the reservoir in search of what felt like a secret berry patch. I’d eat handfuls of black raspberries straight from the bush, returning home sticky and stained.
Black raspberries are fleeting and small, with a delicate, seedy flesh and an inky hue that borders on black. Their flavor is deep and musky, with a softness that lingers. Churned into ice cream, it’s lush and almost floral, with dark chocolate throughout.
Black Raspberry Chip Ice Cream
Ingredients
2 cups (480 g) heavy cream
1 cup (240 g) whole milk
5 large egg yolks
¾ cup (150 g) granulated sugar
2 cups black raspberries, fresh or frozen
Pinch of salt
1 teaspoon vanilla extract
Chocolate Chunks
4 oz (115 g) dark chocolate
Instructions
- Place the chocolate in a heatproof stainless steel bowl set over a skillet of gently simmering water. Melt slowly, stirring until smooth. Pour onto a parchment-lined sheet and spread into a thin, even layer. Transfer to the freezer until firm. Chop into irregular shards and return to the freezer until ready to use.
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If using frozen berries, let them thaw completely. Blend the raspberries until smooth, then strain through a fine-mesh sieve to remove the seeds. You should have about ½ cup purée. Set aside (this can be made ahead and chilled).
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In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
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Combine the milk and cream in a small saucepan and gently heat over medium-low until warm but not boiling.
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Slowly whisk a small amount of the warm dairy into the egg mixture to temper, then pour the egg mixture back into the saucepan. Cook gently, stirring constantly, until the custard thickens enough to coat the back of a spoon, or reaches about 170°F on an instant-read thermometer.
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Strain the custard directly into the bowl of raspberry purée. Add the vanilla and salt and stir to combine. Press plastic wrap directly onto the surface and refrigerate for 8 hours or overnight.
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Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. During the final minute of churning, add the frozen chocolate shards.
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Transfer to a container, cover, and freeze until firm.
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