Black Raspberry Ice Cream

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.