BLACK RASPBERRY ICE CREAM

Steps:

• Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
• Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
• Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
• Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
• Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
• Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.