Ingredients

• 2 cups black raspberries
• 4 large egg yolks
• 3/4 cup granulated sugar
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• ¼ tsp kosher salt
• 2 teaspoons vanilla extract

Instructions

1. Place the black raspberries in a food processor and blend until smooth.
2. Strain the purée through a fine sieve, pressing with a spatula or the back of a spoon to extract as much juice as possible and remove the seeds; set aside.
3. In a medium bowl, whisk the egg yolks and granulated sugar until smooth and pale yellow.
4. Pour the milk into a small saucepan and heat over medium-low until it just begins to simmer, then remove from the heat—do not let it boil.
5. Slowly drizzle about 120 ml (½ cup) of the hot milk into the yolk mixture, whisking constantly to prevent curdling. Then pour the tempered yolk mixture back into the saucepan with the remaining hot milk.
6. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a wooden spoon; this takes a few minutes.
7. Strain the custard into a clean bowl to remove any bits of cooked egg. Stir in the heavy cream, salt, and vanilla extract until combined. Add the reserved black-raspberry purée and mix until fully incorporated.
8. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled.
9. Churn the chilled mixture in an ice-cream maker set to the “ice cream” mode until thick and the texture of soft-serve.
10. Transfer the ice cream to a shallow container or loaf pan. Cover the surface with plastic wrap or parchment paper, pressing it gently against the ice cream.
11. Freeze for at least 4 hours, or until firm. Let stand at room temperature for about 5 minutes before scooping and serving.

Notes