Mulberry Ice Cream
Mulberry Ice Cream
Serves 6 - 8
Preparation: 5 minutes
Freezing Time: 40 - 50 minutes in the Cuisinart Ice Cream Maker
Well, now that it is mid August at the time of writing this recipe, we are enjoying the best crop of mulberries we have ever had - absolutely wonderful! So we have frozen them, made compotes, put them into hot baked puddings and eaten the ripes ones just as they come off the tree. You simply cannot beat the taste of fresh ripened fruit straight from the garden!
I have used Xantham Gum previously, but that is rather better for hot baked dishes, especially bread - it is a natural plant based binding agent. However, for cold dishes such as ice cream, Guar Gum is recommended.
However, recently I made a Hot Baked Almond, Mulberry, Cherry and Apple Pudding and decided to make this ice cream to go with it. This is a very quick way of doing it - no point in counting calories whether you choose to cook the mixture first and use Double Cream with egg yolks, this is equally delicious and much simpler and you don't necessarily need to use an ice cream machine either, just stir the contents well, pour into a sealed container - label it with the date and freeze immediately!
Ingredients
Four heaped cups of mulberries, choose ones without stalks poking out
600 mls of double cream
One can of sweetened condensed milk
One quarter teaspoon of Guar Gum (you can use Xantham Gum if you don't have the other)
AND THIS IS WHAT YOU DO....