Black Raspberry Ice Cream

Hope everyone had a nice 4th of July! This year we stayed home as we just purchased our first house so we are in the full swing of new home-ownership! Luckily my sister is in town so she's helping us with initial tasks (i.e. planting my tomato garden).

For this week's ice cream I used black raspberries from Hollin Farms and it does not disappoint! Black Raspberry Ice Cream is one of my favorite flavors out there. During the summer when I visit my parents up in Boston we head to our favorite creamery to get their black raspberry ice cream and it's phenomenal. I thought I would recreate it and I am so glad I did! Cheers!

Ingredients:

1 pint of fresh black raspberries
1 1/4 cups granulated sugar
1 1/2 cups half and half
1 1/2 cups heavy cream
5 egg yolks
1 tbsp crème de cassis

Directions:

1. In a blender add your raspberries and 3/4 cups of sugar. Blend until smooth and strain out seeds
2. In a saucepan on medium heat add the rest of your sugar, egg yolks, heavy cream, and half and half. Whisk together

3. While whisking, bring custard mixture to a temperature of 165-170 degrees Fahrenheit and let it become thick

4. Once mixture has thickened, strain custard into a bowl. Mix in your strained raspberry puree and chill for 1 hour in freezer

5. Once chilled pour into ice cream maker and follow the manufacturer’s instructions
6. Towards the end of the freezing process add the crème de cassis