Ingredients:

  • 2 cups (250g) black raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1 cup (240ml) whole milk, chilled
  • 3/4 cup (150g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Combine black raspberries and 1/4 cup sugar in a saucepan over medium heat; simmer for 8–10 minutes until the berries break down and the liquid thickens into a syrup.
  2. Stir in the lemon juice, blend the mixture, and press it through a fine-mesh strainer to remove seeds. Allow the puree to cool completely.
  3. In a large bowl, whisk together the chilled heavy cream, whole milk, 3/4 cup sugar, vanilla, and salt until the sugar is completely dissolved.
  4. Slowly stream the cooled black raspberry puree into the cream mixture, stirring gently with a spatula until the color is a uniform, vibrant purple.
  5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.
  6. Transfer the churned ice cream into a pre-chilled airtight container, press parchment paper or plastic wrap directly onto the surface, and freeze for at least 4 hours.