Go Back
Breyer’s Black Raspberry Ice Cream Recipe

Breyer’s Black Raspberry Ice Cream Recipe

Indulging in a scoop of rich and creamy Black Raspberry Ice Cream is a delightful way to enjoy the sweetness of ripe raspberries with a touch of elegance. This homemade recipe inspired by Breyers captures the essence of this beloved flavor, offering a refreshing and fruity treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Servings 1 People
Calories 180 kcal

Ingredients
  

  • 2 cups fresh black raspberries (or substitute with regular raspberries)
  • 1½ cup cups granulated sugar
  • 2 cups heavy cream
  • 1 cup  whole milk
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Instructions
 

  • Prepare the Raspberries:
    Rinse the fresh black raspberries under cold water and pat them dry gently with a paper towel.
    If using regular raspberries, follow the same steps.
  • Create the Raspberry Puree:
    In a blender or food processor, combine the raspberries and 1/2 cup of granulated sugar.
    Blend until smooth and strain the mixture through a fine-mesh sieve to remove seeds. Set aside the smooth raspberry puree.
  • Prepare the Ice Cream Base:
    In a medium saucepan, combine the heavy cream, whole milk, and the remaining 1 cup of granulated sugar.
    Heat the mixture over medium heat, stirring occasionally, until it reaches a gentle simmer. Do not let it boil.
  • Whisk the Egg Yolks:
    In a separate bowl, whisk the egg yolks until smooth and slightly lightened in color.
  • Temper the Egg Yolks:
    Gradually pour a small amount of the hot cream mixture into the bowl with the egg yolks, whisking constantly to temper the yolks and prevent them from curdling.
  • Combine the Mixtures:
    Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture, whisking constantly to combine.
  • Cook the Custard:
    Cook the custard mixture over low heat, stirring continuously with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. This should take about 5-7 minutes.
  • Add the Raspberry Puree:
    Remove the saucepan from heat and stir in the raspberry puree and vanilla extract until well incorporated.
  • Chill the Mixture:
    Transfer the ice cream base to a bowl and cover it with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming.
    Chill the mixture in the refrigerator for at least 4 hours or overnight until completely cold.
  • Churn the Ice Cream:
    Once chilled, pour the ice cream base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  • Freeze the Ice Cream:
    Transfer the churned ice cream to a freezer-safe container and smooth the top with a spatula.
    Cover the container with a lid or more plastic wrap and freeze the ice cream for at least 4-6 hours, or until firm and scoopable.
  • Serve and Enjoy:
    When ready to serve, scoop the Black Raspberry Ice Cream into bowls or cones and garnish with fresh raspberries or a drizzle of raspberry sauce if desired.
    Enjoy the creamy goodness and fruity flavors of homemade Breyers-inspired Black Raspberry Ice Cream!

Notes

This recipe yields about 1 1/2 quarts of delicious Black Raspberry Ice Cream, perfect for sharing with friends and family or indulging in a sweet treat all to yourself. Adjust the sweetness according to your preference and savor the delightful combination of raspberries and cream in every spoonful.