I’m pretty sure there’s a food blogger commandment against posting two ice cream recipes in the same week… in October. If I remember correctly, there’s also one against eating almost all of the food that you intend to post about. Oops. Turns out, this recipe is good enough to break some rules for.
Earlier this summer when it was hot as heck, I picked some gorgeous black raspberries with Kaela from Local Kitchen. I froze them right away and when Vermont Creamery sent me some crème fraîche to play around with a while back, I knew they were the ideal mate for it. If you don’t have black raspberries, there are still some late season raspberries in the markets around here, which will work great too.
I adapted this recipe from a blueberry sour cream ice cream recipe in Dorie Greenspan’s Baking: From My Home to Yours. It initially caught my eye because of how simple it was. No eggs, no thickeners, just a jammy fruit puree and rich tangy sour cream. I ate this ice cream straight from the container with a spoon LIKE A BOSS, but I think this would kill served with a chocolate cake or tart. Holiday entertaining gold!
- 2 cups black raspberries
- 1 teaspoon lemon juice
- ⅔ cup organic cane sugar
- ¾ cup heavy cream
- ¾ cup crème fraîche
- 2 teaspoons vanilla extract
- 1 T vodka
- Combine the raspberries, lemon juice, and sugar in a small saucepan over low heat.
- Stir the mixture constantly as the raspberries begin to release their juices. Once there’s a thin layer of juice in the bottom of the pot, increase the heat to medium.
- Bring the mixture to a simmer, stirring frequently.
- Immediately remove from the heat and reserve ¼ cup of the cooked raspberries and set aside.
- Pass the remaining raspberry puree through a fine mesh sieve positioned over a large bowl.
- Stir the crème fraîche into the remaining warm raspberry puree until fully incorporated. Then stir in the heavy cream.
- Finally, stir in the vanilla extract and vodka. (Vodka aids in scoopability, but you can omit it if you’d prefer.)
- Refrigerate until completely cool and process in an ice cream maker according to the manufacturer’s instructions.
- Immediately after processing the ice cream, gently fold in the reserved cooked raspberries without fully incorporating. Your finished product will have imperfect ribbons of cooked raspberries running through it.
(Disclosure: I received products from Vermont Creamery free of charge, but my opinions remain my own)