- 2 C Heavy Whipping Cream
- 1 C Whole Milk
- 2 Tsp Vanilla Extract
- 3/4 C Sugar
- 12 oz Frozen Black Raspberries
Begin by pouring your heavy whipping cream and sugar into a medium-sized sauce pan. Heat on medium heat and whisk until the sugar has fully dissolved into the cream. Remove from heat.
Add the milk and vanilla to the sauce pan and mix. Allow to cool.
When your ice cream base has cooled, pour it into a gallon size Ziploc bag and seal shut, making sure all air has escaped.
Lay the Ziploc bag flat on a baking sheet and place in the freezer overnight.
Remove the bag of ice cream from the freezer. Open the Ziploc bag and break the ice cream base into chunks so we can be easily place into a food processor or blender and blend until smooth and creamy.
Add the frozen black raspberries into the food processor and blend. You may have to stop and move the berries around a few times to purée and fully blend them.
Pour the blended raspberry ice cream into a loaf pan and freeze until solid enough to scoop and serve!
We served our black raspberry ice cream in glass hobnail votives with a clear appetizer spoon at our recent periwinkle wedding! Not only did it look gorgeous on our place settings but it was the perfect sweet treat to end our special evening!
Make sure to check out the full Periwinkle Wedding, Table Number Centerpiece and my diy for Tinted Bud Vases.
Begin by pouring your heavy whipping cream and sugar into a medium-sized sauce pan. Heat on medium heat and whisk until the sugar has fully dissolved into the cream. Remove from heat.
Add the milk and vanilla to the sauce pan and mix. Allow to cool.
When your ice cream base has cooled, pour it into a gallon size Ziploc bag and seal shut, making sure all air has escaped.
Lay the Ziploc bag flat on a baking sheet and place in the freezer overnight.
Remove the bag of ice cream from the freezer. Open the Ziploc bag and break the ice cream base into chunks so we can be easily place into a food processor or blender and blend until smooth and creamy.
Add the frozen black raspberries into the food processor and blend. You may have to stop and move the berries around a few times to purée and fully blend them.
Pour the blended raspberry ice cream into a loaf pan and freeze until solid enough to scoop and serve!
We served our black raspberry ice cream in glass hobnail votives with a clear appetizer spoon at our recent periwinkle wedding! Not only did it look gorgeous on our place settings but it was the perfect sweet treat to end our special evening!
Make sure to check out the full Periwinkle Wedding, Table Number Centerpiece and my diy for Tinted Bud Vases.
