Black Raspberry Ice Cream

We got this recipe from our friend Steve who we know from my mom's old job. He takes care of some black raspberry bushes and makes varies things from them. A few days ago, he sent my mom a picture of the black raspberries. My mom texted him back saying that they would be great in pies. Note that Steve is known as the pie guy (they are amazing!). He texted mom back with this recipe. It sounded so delicious that we had to try it.  The ice cream was incredible! It tasted and felt amazing on a hot day. I suggest having it with hot chocolate fudge because it brings out some of the flavor in the black raspberries and what can go wrong with adding a little chocolate. Stay cool!

Black Raspberry Ice Cream

This makes 1 quart of ice cream

Ingredients

1 1/4 cups heavy cream

3/4 cup whole milk

1/2 cup plus 1 tablespoon sugar

Kosher salt

3 large egg yolks

1/2 teaspoon vanilla extract

2 1/2 cups black raspberries

Instructions

Heat the cream, milk, sugar, and a pinch of salt in a heavy pot until it is just beginning to bubble around the edges (do not let it boil).

In the meantime, whisk together the egg yolks in a heatproof bowl. Temper the yolks by slowly whisking in about a third of the hot cream, and then whisk this mixture back into the pot with the rest of the cream. 

Cook the custard over medium-low heat, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Make sure not to let it boil. Strain the custard through a fine mesh sieve and stir in the vanilla. 

Puree the raspberries in a blender and strain through a sieve to remove the seeds. Stir the puree into the custard, cover and refrigerate until completely chilled, preferably overnight. 

Freeze the mixture in an ice cream maker, transfer to a container and put in the freezer to harden completely. Soften for a few minutes at room temperature before serving.