Mulberry Ice Cream
mulberries are packed with nutrients like vitamin C, iron, and antioxidants, so you’re getting a bit of a health boost along with your sweet treat.
Equipment
- Ice Cream Maker
- Blender or Food Processor
- Mixing Bowls
- Fine Mesh Sieve
- Measuring cups and spoons
- Spatula
- Freezer-Safe Container
Ingredients
For the Mulberry Ice Cream Base:
- 2 cups fresh or frozen mulberries
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice optional, to brighten the flavor
For Garnish (Optional):
- Fresh mulberries
- Mint leaves
Instructions
Step 1: Prepare the Mulberry Puree
- Rinse the fresh mulberries gently under cold water and drain well. If using frozen, thaw them first.
- Place the mulberries in a blender or food processor and pulse until smooth.
- Pro Tip: For an ultra-smooth texture, pour the puree through a fine mesh sieve to remove seeds and any pulp. Use a spatula to gently press the puree through.
Step 2: Sweeten the Mulberry Puree
- In a medium bowl, combine the mulberry puree with the granulated sugar and lemon juice (if using).
- Stir well until the sugar is fully dissolved. This might take a few minutes—be patient so the mixture is evenly sweetened.
Step 3: Make the Ice Cream Base
- In a separate large mixing bowl, whisk together the heavy cream, whole milk, and vanilla extract until fully combined.
- Slowly add the sweetened mulberry puree to the cream mixture, folding gently with a spatula to mix without deflating the cream’s texture.
Step 4: Chill the Mixture
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 1-2 hours until thoroughly chilled.
- Pro Tip: Chilling the mixture ensures it freezes faster and churns smoother in the ice cream maker, giving a better texture.
Step 5: Churn the Ice Cream
- Pour the chilled mixture into your ice cream maker, following the manufacturer’s instructions.
- Let it churn for about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
Step 6: Freeze Until Firm
- Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula.
- Cover tightly and freeze for at least 4 hours or overnight to allow it to firm up.
Step 7: Serve and Enjoy
- Scoop the ice cream into bowls or cones. Garnish with fresh mulberries and mint leaves if desired.
- Let it sit at room temperature for a few minutes before scooping for easier serving.
Notes
Nutritional Value Per Serving:
- Calories: ~260–300 kcal
- Carbohydrates: ~25–30g
- Sugar: ~22–25g
- Fat: ~18–20g
- Saturated Fat: ~11–13g
- Protein: ~2–3g
- Fiber: ~1g
- Cholesterol: ~60–80mg
- Sodium: ~30–50mg