Imagine a dessert that captures the essence of summer in every single bite - a creamy, luscious ice cream swirled with vibrant mulberry syrup that looks like an artist's masterpiece and tastes like pure bliss! This Mulberry Ripple Ice Cream isn't just a treat; it's an experience that will transport your taste buds to a sun-drenched orchard, where fresh mulberries dance with rich, velvety cream. Whether you're a dessert enthusiast or a curious home cook, this recipe promises to elevate your culinary skills and impress everyone who takes a spoonful.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups fresh mulberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Wash the fresh mulberries thoroughly and remove any stems. Pat them dry with paper towels.
- In a medium saucepan, combine mulberries, 1/4 cup of sugar, and lemon juice. Cook over medium heat, mashing the berries gently with a potato masher or wooden spoon until they break down and release their juices.
- Strain the mulberry mixture through a fine-mesh sieve, pressing to extract as much liquid and pulp as possible. Discard the solids and set the mulberry syrup aside to cool completely.
- In a separate saucepan, combine heavy cream, whole milk, remaining 1/2 cup sugar, vanilla extract, and pinch of salt. Heat the mixture over medium heat, stirring constantly until sugar dissolves completely.
- Remove the cream mixture from heat and let it cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until thoroughly chilled.
- Pour the chilled cream mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
- When the ice cream is almost finished churning, slowly drizzle the cooled mulberry syrup into the mixture, creating a ripple effect.
- Transfer the ice cream to a freezer-safe container, swirling the mulberry syrup gently to create beautiful marbled patterns.
- Cover the container and freeze for at least 4 hours or until firm before serving.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
Tips
- Choose ripe, fresh mulberries for the most intense flavor and beautiful color.
- Use an instant-read thermometer when heating the cream mixture to ensure it doesn't scorch.
- Chill your cream mixture thoroughly before churning for the smoothest texture.
- For extra richness, consider using half-and-half instead of whole milk.
- If you don't have an ice cream maker, you can use the freeze-and-stir method, but the texture will be less creamy.
- Experiment with adding a splash of liqueur like Grand Marnier for an adult version.
- Store the ice cream in an airtight container with plastic wrap pressed directly on the surface to prevent ice crystals.
- For a more intense mulberry flavor, reserve some syrup to drizzle on top when serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
