Rich and Creamy Black Raspberry Ice Cream May 27 2017, 0 Comments
Super Simple Black Raspberry Ice Cream
Now that the weather is finally starting to warm back up, it's always a good excuse to indulge in ice cream! This black raspberry ice cream could not be simpler. There's no need to cook and strain any berries. Instead, we used our Black Raspberry Extract. No extra work required, and the taste is pure, sweet and delicious!
Here's how we made it:
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 4 (more or less to your taste) teaspoons BerriHealth's Black Raspberry Extract
- 4 ounces chopped semisweet chocolate (add more or less if you like and save some to sprinkle on top)
Combine milk, sugar and salt in a medium bowl. Whisk the ingredients together until the sugar has completely dissolved. Add the cream, vanilla and Black Raspberry Extract and stir with a rubber spatula until nicely blended. Now cover the bowl and pop it in the refrigerator for 2 hours or overnight is fine too. After the cream mixture has chilled, pour it in your ice cream maker and follow the manufacturer's instructions. Toward the end of the churning cycle, add the chopped chocolate. Serve immediately for a soft ice cream or freeze for a couple of hours for a firmer ice cream. Top with some chopped or shaved chocolate. Simply delicious!
Now, if you have a bit more time and want a creamier custard, try this recipe from the New York Times: The Master Ice Cream Recipe. Blend in about 6 - 8 teaspoons of Black Raspberry extract (you can always add more!) before putting the cream mixture in the refrigerator. Be sure to check out the video for great tips on making ice cream: How to Make the Recipe Video