How to Make Mulberry Ripple Ice Cream at Home

There’s something magical about having a mulberry tree and getting a sudden burst of fruit at the beginning of summer. I don’t particularly love them, so turning them into a compote to swirl through ice cream is the best way I know how to enjoy them. This mulberry ripple ice cream celebrates summer’s bounty, where tart, juicy berries meet velvety vanilla in a perfectly balanced dessert.

I should probably call this recipe ‘how to improve a mulberry 101’ as these tree berries are quite bland to me. The only things I really like about them are the fond childhood memories of eating them until my stomach ached, and having my hands, feet and clothes stained with their dark juices.

But for various odd reasons I landed up with two punnets of very fresh mulberries from the Hillcrest Berry farm on Saturday.

After a bit of pondering as to how I could add value to this slightly ordinary fruit, I struck on the idea of a ripple for an ice cream.

So mulberry ripple replaces raspberry or strawberry ripple, and this is what I did.

If you prefer a cooked egg ice cream base, consider this classic vanilla ice cream, which is delicious. You could stir the ripple through at the end.

Recipe

Ripple: You could of course use any berry here.

• Stir 75gms sugar with 60ml water (4 Tbs) and heat in a small pot until the sugar has dissolved
• bring this to the boil for about 3 minutes until a syrup has developed
• in a food processor or with a hand blender, blend 250gms mulberries (or any other berry) and then push this mix through a sieve
• it takes a lot of pushing and scraping to get all the inky juice out the berries (if you happen to be baking muffins at the same time this pulp makes for a wonderful addition)
• stir in the sugar syrup and then chill well (I did over night)

ice cream:

Make up a batch of vanilla ice cream. I used the Ben & Jerry’s recipe which I love.

• 2 eggs (free range)
• ¾ cup sugar
• 1 cup milk
• 2 cups cream, heavy or whipping
• 1 tsp vanilla extract

Beat the eggs until fluffy for about 2 minutes.

Slowly add the sugar bit by bit and carry on whisking for a further minute or so until the sugar is incorporated.

Add the milk, vanilla extract and cream and stir to combine.

Run the mix through an ice cream maker until ready according to the manufacturer’s instruction.

To ripple it with the sauce, scoop the very soft, just made ice cream into a plastic tub in dollops with a bit of space in between.  Then pour over a layer of sauce and then repeat.  Drag a chopstick through making about 2 big swirls.

It looks really messy at this stage but don’t worry, pop on the lid and put it in the freezer to set.

When you scoop it, the alternating deep berry red and the creamy vanilla will ripple through.

I’m starting to like a mulberry afterall.

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