Saturday, November 03, 2012

Mulberry Ice Cream

Its summer and I have an ice cream machine this year, so plenty of ice cream based recipes to come, I should probably change the blog to cupcakes & ice cream. :) And this time its mulberry, as I managed to get my hands on a bucket full of them, extremely exciting as I would always have these as a child, but its not something you can just walk down to a supermarket or fruit shop and purhcase them.

Before making the recipe, I acutally had to try and work out whether they were blackberries or mulberries, since they look pretty alike. But I discovered that blackberries grow in bushes in the ground and mulberries grow on a tree. Nevertheless, this recipe can be used interchangably for any type of berries. Its basically a rich vanilla ice cream recipe with mulberry syrup folded in at the end. Reason being, its kinda hard to remove the stem and no one  wants to chomp on mulberry stem mid way through their ice cream.


Oh! If you take out the mulberry, its an AWESOME! creamy and rich vanilla ice cream recipe. Or just make the mulberry syrup and use it as cordial.


Mulberry Ice Cream 

(makes 1 Litre)

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Ingredients
Mulberry Syrup
1 cup water
1 cup sugar
2 cup mulberry
Ice Cream
1/2 cup sugar
1 vanilla bean
1 cup milk
2 cups thickened cream
2 tablespoon vanilla extract
6 egg yolks
A pinch of salt

Method

Mulberry Syrup
  1. Combine the mulberry, water and sugar in a pot on low heat.
  2. Cook until the mixture is completely reduced and the liquids are thick and syrupy
  3. Strain out the syrup and repeat if you want to make the most out of your mulberries
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Ice Cream

  1. Combine the milk, cream, salt and vanilla extract in a pot over medium heat
  2. Add the vanilla bean by split the vanilla pod down the side and scraping out the seeds
  3. Bring this to just before the boil, place on the lid and allow the vanilla to infuse with the milk for 30 minutes to an hour
  4. In the mean time, beat the egg yolks and sugar until creamy and pale
  5. Once the vanilla has infused, either strain the vanilla seeds and pods out or just remove the pods (Depends whether you like freckly vanilla ice cream or not)
  6. Pour the warm milk into the creamed egg yolk and sugar, give it a quick whisk and then return the combined infused milk and eggs to the pot
  7. Over a low heat, continuously mix the mixture for about 10 minutes or until it coats the back of a wooden spoon (Do not over cook otherwise it will curdle)
  8. Allow the mixture to cool and then transfer to a tray and place it into the freezer for about 1 to 2 hours
  9. Churn the cooled custard  in an ice cream machine for about 15 to 20 minutes. Once its just about ready, add in the mulberry syrup 
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Freckley custard from the vanilla seeds
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Water bath to speed up the cooling process
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My blue ice cream machine :) 
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