Growing up, we had about a dozen black raspberry bushes – also known as black caps depending on where you’re from. For those who are unfamiliar, they are sort of a cross between a blackberry and a raspberry. Like a blackberry with smaller seeds. We used to pick pots full of them and then my dad would turn them into blackberry jelly. Or at least the 3/4 or so that didn’t make it into my stomach first. I used to think there was nothing better than that blackberry jelly. But this is close.
This is a refreshing summer ice cream, mostly mint but with a backdrop of that sweet and tangy blackberry flavor. (You can also reduce the mint if you prefer to have a more berry-heavy flavor.)
Mint Black Raspberry Ice Cream with Chocolate Chunks
1 1/2 cups black raspberries. If you can’t find them, you could use blackberries.
1 large handful of mint, roughly chopped
3/4 cup milk
2/3 cup granulated sugar
1 1/2 cups heavy cream
1 teaspoon vanilla
1/2 bar of good dark chocolate (approx 1.75 ounces), chopped
Bring all ingredients except the chocolate to a slow boil over medium low heat, stirring throughout. When the mixture just starts to boil turn off the heat and let sit for at least 10 minutes, up to 30 minutes. (The longer it sits, the stronger the flavor will be.) Strain the mixture through a fine strainer or cheese cloth.
Allow the mixture to cool then move to the refrigerator for an hour or two or overnight. Pour the mixture into your prepared ice cream maker and follow their general instructions. (I have the Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker
[affiliate link] which requires 15-20 minutes of churning.) In the last minute or two, add the chopped chocolate. Return the ice cream to the freezer in an airtight container if you’d like a firmer consistency and if you have the patience of Job. Otherwise go ahead and eat that up right this second.