Ice cream black raspberry became the star of our summer dessert table when I discovered just how incredible these jewel-toned berries taste when they’re picked at peak ripeness from our local farm. Last July, walking through Miller’s Berry Farm with my kids, we stumbled upon the most beautiful patch of black raspberries I’d ever seen. The farmer told us they were at their absolute peak – sweet, tart, and bursting with that distinctive flavor that makes black raspberry ice cream so special. With a full basket and excited children in tow, I knew we had to turn this seasonal treasure into something memorable for our family.
Seasonal Black Raspberry Ice Cream
Equipment
- Ice cream maker
- Fine-mesh strainer
- Heavy-bottomed saucepan
- Whisk
- Large mixing bowls
Ingredients
- 2 cups fresh black raspberries
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar divided
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Wash black raspberries and cook with 1/4 cup sugar for 8-10 minutes until broken down. Strain to remove seeds, pressing pulp to extract juice.
- Heat cream and milk in saucepan until steaming. Whisk egg yolks with remaining sugar until pale.
- Slowly whisk hot cream into egg yolks to temper. Return to saucepan and cook, stirring constantly, until mixture coats spoon (170°F).
- Stir in strained black raspberry mixture, vanilla, and salt. Chill completely, at least 4 hours.
- Churn in ice cream maker for 20-25 minutes until thick. Transfer to container and freeze 4 hours before serving.
Notes
Can substitute with frozen black raspberries if fresh aren’t available
Freezes well for up to 3 months in airtight container
What You’ll Need
Base Ice Cream Ingredients:
- 2 cups fresh black raspberries – $4.00 (peak season price)
- 2 cups heavy cream – $3.50
- 1 cup whole milk – $1.25
- 3/4 cup granulated sugar – $0.50
- 6 large egg yolks – $2.00
- 1 teaspoon vanilla extract – $0.25
- Pinch of salt – $0.05
Total Cost: $11.55 (serves 8, approximately $1.44 per serving)
Equipment Needed:
- Ice cream maker
- Fine mesh strainer
- Heavy-bottomed saucepan
- Whisk
- Large mixing bowls
- Seasonal alternatives: If black raspberries aren’t available, substitute with blackberries or red raspberries
Step-by-Step Instructions
Preparing the Black Raspberry Base
Start by gently washing your fresh black raspberries and removing any stems. In a medium saucepan, combine the berries with 1/4 cup of sugar and cook over medium heat for 8-10 minutes until they break down and release their juices. Strain through a fine mesh strainer, pressing the pulp to extract maximum flavor while removing seeds.
Creating the Custard Foundation
In a heavy-bottomed saucepan, heat the cream and milk until just beginning to steam. In a separate bowl, whisk egg yolks with remaining sugar until pale and thick. Slowly temper the hot cream into the yolks, whisking constantly to prevent curdling.
Cooking the Perfect Custard
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon (about 170°F). This creates that silky-smooth texture that makes homemade ice cream black raspberry so luxurious.
Combining Flavors
Stir in the strained black raspberry mixture, vanilla extract, and salt. The natural tartness of the berries balances beautifully with the rich custard base, creating that perfect sweet-tart flavor profile that makes this seasonal treat so special.
Chilling and Churning
Chill the mixture completely in the refrigerator for at least 4 hours or overnight. Churn in your ice cream maker according to manufacturer’s instructions, typically 20-25 minutes until thick and creamy.
Final Freezing
Transfer to an airtight container and freeze for at least 4 hours before serving. This final freezing step ensures the perfect scoopable texture that makes every bowl of ice cream black raspberry absolutely perfect.
Why This Recipe Works So Well
The key to exceptional ice cream black raspberry lies in using berries at their seasonal peak when their natural sugars are highest and their flavor is most concentrated. The custard base provides richness that complements the berries’ natural tartness, while straining removes seeds without losing that intense black raspberry flavor. Making it during peak season means you’re getting the best flavor at the most affordable price.
Make It Your Own
Early Summer Variation: Use a mix of black raspberries and red raspberries when black raspberries are just starting their season.
Late Summer Adaptation: Add a handful of blackberries for deeper color and complexity when black raspberry season is winding down.
Fall Transition: Swirl in some apple butter or cinnamon as black raspberry season ends and fall flavors begin.
Winter Memory: Use frozen black raspberries (from your summer haul) with a touch of lemon zest to brighten the flavor.
What to Serve With
This seasonal ice cream black raspberry pairs beautifully with warm berry crisp, pound cake, or fresh biscuits. For an elegant summer dessert, serve alongside other seasonal berries and a drizzle of local honey. It’s also wonderful on its own in chilled bowls on hot summer evenings.
Seasonal Shopping Tips
Find Peak Berries: Visit local farms or farmers markets in mid to late July when black raspberries are at their prime.
Storage Secrets: Black raspberries are delicate – use them within 2 days of picking for best ice cream results.
Budget-Friendly Timing: Prices are lowest during peak season, so make multiple batches and freeze the ice cream base.
Preservation Method: Freeze whole berries on trays before bagging to use for ice cream all winter long.
Quality Indicators: Look for berries that are deeply colored, plump, and come off the stem easily – these have the best flavor for ice cream.
From My Family to Yours
There’s something magical about capturing the fleeting flavor of black raspberry season in a batch of homemade ice cream. Every spoonful takes me back to that perfect July afternoon at the berry farm, watching my kids discover just how amazing fresh black raspberries taste. This ice cream black raspberry recipe has become our summer tradition – a way to celebrate the season and create sweet memories that last long after the berries are gone. I hope it brings the same joy to your family’s summer table.
FAQ Section
When is the best time to make ice cream black raspberry?
Peak season for black raspberries is typically mid to late July, when they’re most flavorful and affordable at local farms and markets
Can I use frozen black raspberries instead of fresh?
Yes, but thaw them first and drain excess liquid. Fresh berries give the best flavor, but frozen work well off-season.
How long does homemade black raspberry ice cream keep?
Properly stored in an airtight container, it keeps for up to 3 months in the freezer, though it’s best enjoyed within the first month.
Do I need to remove all the seeds from the black raspberries?
Straining removes most seeds, but some tiny ones may remain. This adds natural texture that many people enjoy in artisanal ice cream.
For more information about black raspberry nutrition and health benefits, check out the USDA’s berry nutrition database. To learn more about proper ice cream storage and food safety, visit the FDA’s guidelines for frozen desserts.
For more seasonal recipes that celebrate fresh ingredients, try our Grilled Shrimp Bowl with Avocado Corn Salsa or this comforting Meatloaf with Hidden Veggies that makes the most of summer vegetables.
Related Recipe Recommendations
If you enjoyed this seasonal recipe, you might also like:
- Grilled Shrimp Bowl with Avocado Corn Salsa – Another fresh summer recipe celebrating seasonal ingredients
- Meatloaf with Hidden Veggies – Perfect for using up summer garden vegetables
- Scrambled Cookie Dough – A fun seasonal dessert that pairs beautifully with fresh berry ice cream
Don’t forget to pin this recipe for later and share it with friends looking for fresh seasonal recipes that celebrate summer’s best ingredients!
