My husband loves black raspberry ice cream. This is how we made our own.
- Obtain black raspberry cuttings from a local friend.
- Leave cuttings out in the sun until almost dead, then plant the survivors. (This is known as “hardening” if you do it on purpose.)
- Allow plants to become established over several years until you get a decent crop of berries.
- When you see berries forming be sure to water plants well.
- Collect ripe berries daily before the birds get them.
- Freeze berries on a pan in the freezer, then transfer to ziplock bags. (We rinse & dry the berries first.)
- 3 c black raspberries (makes 1 1/4 c puréed fruit)
- 1 pint cream
- 3/4 c sugar
- 1 T lemon juice
- Purée raspberries (if frozen, let them melt at room temperature or in the fridge first).
- Blend all ingredients thoroughly in blender.
- Strain out seeds.
- Process for 25-30 minutes in ice cream maker (makes one batch in a 1.5 quart machine).
- Freeze overnight.
*Adapted from BlackberryRaspberry.com
The original recipe called for double the fruit, resulting in an icier product (and too much to be processed at one time in my ice cream maker). This version is still very flavorful but much creamier, having proportions more similar to our usual basic vanilla ice cream recipe.