Wild Mulberry Ice Cream

7 Jul

Did I really make mulberry ice cream?






I went cherry picking (more on that later) the other day on the farm that provides August Restaurant with all sorts of fruits and veggies. It’s a beautiful thing. Our able farmer Marc was giving me a lift back to my car, when we passed a wild mulberry tree. He asked me if I wanted to see how he can pick hundreds of berries in less than a minute. I think you know what I said.

We laid down a plastic sheet (when I say we, it was mainly Marc. I just stood around) and shook the tree. All the ripe berries fell to the ground. Genius.

I ate my first mulberry. I made a “yum this is the best thing I’ve ever eaten it makes me want to cry” noise….ate my second mulberry, third, fourth, fifth…..20th. It got pretty out of control. They are so amazing. My hands were also stained a deep purple. This was not a problem for me.

At home, I washed the berries, picked the bugs and icky ones out, and ate a bunch of them. I then made ice cream. No big deal! I really wanted to make something that I didn’t need to process the mulberries…I wanted their natural taste (that I fell in love with) to shine.

So easy.

Make a vanilla bean custard. I strained it and added 35%cream…I didn’t want to mess around. This had to be good enough for the mulberries.

(note the purple stained nails….)


Pour in ice cream maker….make ice cream….

Stir in mulberries.

Freeze some more.

Consume copious amounts.

You can do this with any other berry of course..I realize not everyone has access to mulberries. Although a shame…it’s acceptable.

Wild Mulberry Ice Cream

adapted from David Lebovitz

2 cups (500ml) half and half

A pinch of salt

3/4 cup (150g) sugar

1 vanilla bean, split lengthwise

1 cup (500ml) heavy cream

6 large egg yolks

1 teaspoon pure vanilla extract

1 cup wild mulberries

Heat the half and half, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the cream with a paring knife (or a jack the ripper knife like I used…see above), then add the bean pod to the cream as well. Cover, remove from heat, and infuse for one hour.

To make the ice cream, set up an ice bath by placing a bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the half and half mixture, then gradually pour some of the cream into the yolks, whisking constantly as you pour. Scrape the warmed yolks and cream back into the saucepan.

Cook over low heat, stirring constantly and scraping the bottom until the custard thickens enough to coat the spatula.

Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight. ( I didn’t wait that long…I stuck it in the freezer)

Remove the vanilla bean and freeze the custard in your ice cream maker…should take 20ish minutes, depending on your ice cream maker.

Fold in mulberries before transferring to a container, and freeze.


7 Responses to “Wild Mulberry Ice Cream”

  1. Maurice Ibgui July 7, 2011 at 10:32 am #

    amazing, i’ll let you know how it comes out with a yogurt based ice cream

    • Fabi July 7, 2011 at 6:37 pm #

      please do!

      • Maurice Ibgui July 10, 2011 at 3:26 am #

        i tried it with blueberries and black raspberries (unfortunately no mulberries in israel) both with cream base and with yogurt base- both were good but the yogurt was better, if you seek a good yogurt base recipe let me know i have a good one.

      • Fabi July 11, 2011 at 1:57 pm #

        ummmm, I would obviously love to have your yogurt base recipe!! Gimme!!

  2. Heather July 7, 2011 at 3:50 pm #

    This ice cream looks yummy! I have the same ice cream machine, and my neighbour has a mulberry tree. Coincidence? I think not. :-)

    • Fabi July 7, 2011 at 6:37 pm #

      Ummm, you need to make this IMMEDIATELY.
      No excuses.

  3. Clayton July 7, 2011 at 8:36 pm #

    I like ice cream…..hint….hint.

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