Black Raspberry Ice Cream

Recipe By: Scott Mallet, Director of Food Safety and Quality Assurance

Prep Time: Gather ingredients, equipment, etc. 10 minutes

Cook Time: Make ice-cream base 5-10 minutes

Cooling Time: 30 minutes to an hour in the fridge (ideally overnight).

Churn time: Usually about 30 minutes

Total Time: With time allowed for cooling the base in the fridge, 2 hours

Servings size: 8 oz.

Servings: 4

*Makes one quart total

Ingredients

Black Raspberry Beyond Berries Ice-cream:

  • Milk 16 oz
  • Cream 8 oz
  • Beyond Berries 10 oz
  • Egg Yolks 8 ea
  • Sugar 5 oz

Instructions

1. Combine milk, cream, 6 oz of Beyond Berries (set aside remaining 4 oz of Beyond Berries), and half the sugar in a saucepot.

2. Place the egg yolks in a stainless-steel bowl and place the remaining sugar to the side.

3. Bring the milk combination to a boil.

Note: As the combination gets close to the boiling point, whip the remaining sugar into the egg yolks until perfectly smooth.

4. Temper the milk combination into the egg yolks.

5. Once the milk combination reaches a boil, add the tempered egg yolks and sugar and whip continuously until nappe.

Note: Nappe means the sauce coats the back of a spoon and holds a line when your finger is drawn through it.

6. Strain immediately into a stainless-steel bowl in an ice water bath and whip until cool.

7. Place base in refrigerator to cool completely.

8. Once the base is cooled, add it to an ice cream machine and follow the manufacturer's instructions for churning the ice cream.

9. Chop up the remaining 4 oz of Beyond Berries as a garnish to the desired size.

10. Sprinkle the Beyond Berry garnish into the ice cream as you remove it from the ice cream machine and gently fold in.

11. Cover and place in the freezer.

Note: This formula requires 24oz of milk and cream combined. You can scale the amounts of milk and cream according to your desired fat content, creaminess, etc. so long as it adds up to 24 oz. More than 50% cream tends to result in degradation of texture, to the point where it can actually break. Chef’s suggestion: 12oz milk and 12 oz cream, or 14oz milk to 10 oz cream.