2 cups black raspberries, fresh or frozen
1 ½ tablespoons lemon juice
1 cup sugar, divided
2 ½ cups half-and-half
1 teaspoon vanilla extract
Put the black raspberries in a small bowl. Add the lemon juice and 1/3 cup of the sugar. Cover with plastic wrap. Allow berries to macerate for 2 hours, stirring occasionally. Pour the half-and-half into a large bowl. Add the remaining 2/3 cups of the sugar and whisk until dissolved. Add the vanilla extract and whisk it in. Carefully pour just the juice from the berries into the half-and-half, then whisk to blend. Reserve berries for later.
Turn ice cream machine ON. Pour the half-and-half mixture into the ice cream machine. Freeze for about 25 minutes.
Add reserved berries to the ice cream, about a spoonful at a time. Allow to churn for another 5 minutes.
Turn the ice cream machine OFF. Transfer ice cream to a container and place in the freezer. Allow to freeze for at least 2 hours before serving.
This ice cream turned out a rather bright shade of medium purple.
I made this with half-and-half because I didn’t have whipping cream and whole milk. It makes a slightly lighter but still scrumptious texture. It also didn’t seem to freeze as solid as usual, so a longer time in the ice cream machine might be needed.
I also reduced the usual amount of dairy product from 3 cups to 2 ½. This tastes great, and it reduced the tendency of the ice cream to overflow my ice cream machine.
I forgot to reduce the sugar slightly to account for the reduced milk. It doesn’t harm the flavor, but good berry ice cream doesn’t need a lot of sugar.
I meant to add some clove, but I forgot. Fruit ice cream with just a little spice is extra tasty.