Black Raspberry Ice Cream
I thought the sweet delicious treat of my youth was forever lost to me when I moved west, but I've managed to recreate it using black raspberry powder. Of course if you can get fresh black raspberries, use them!
You can substitute half-and-half for the 1 cup of cream and 1/2 cup of milk, but as cream is sold in pint containers, using heavy cream is slightly more convenient.
You can substitute 2 tablespoons black raspberry powder if you can't find fresh black raspberries. This recipe was tested with freeze-dried black raspberry powder where a serving size was one teaspoon. Two tablespoons is equivalent to 6 servings and freeze-dried is about a 1:7 ratio versus actual fruit. Hence it's equal to about 252 grams, or just over 1/2 a liquid pint (puree) of black raspberries. You can order a black raspberry powder dietary supplement (freeze-dried and then powdered) online or you may find it at a local vitamin shop.
Puree the black raspberries well to pulverize the seeds. An alternate approach of integrating the fruit is to wait until the custard mixture has thickened, remove it from heat, and then whisk in the puree or powder. This works well with the puree, but the powder never seems to dissolve fully.