Discovery of the two-ingredient no-churn ice cream has opened the doors wide for endless flavor possibilities. With the bountiful mulberry harvest this season, it came to me that I should try out a mulberry ice cream recipe, using that very same two-ingredient base. I was not disappointed. The violet hue is a hundred percent natural, induced by the reduced syrup of boiled sugared mulberries. Once the cream and condensed milk are whipped into submission, the almost black mulberry concentrate is folded into the base. You can choose to leave it marbled or go full-on purple.
1 cup mulberries
1/2 lime, juice
1/4 cup sugar
2 cups whipping cream
1 can (400g) sweet condensed milk
Put the mulberry, lime juice, and sugar in a sauce-pan over medium-high heat. Bring to a boil, reduce heat to a simmer, and cook for about 4 minutes, mashing the berries with a wooden spoon against the side of the pan. Push the mixture through a sieve; discard the solids and refrigerate the syrup until cold.
Whip the cream to soft peaks, then whip in the condensed milk to a stiff peak. Fold or whip in the cold mulberry syrup until incorporated.
Pour the mixture into a wax paper-lined loaf pan, and cover the top also with wax paper. Freeze at least 4 hours, or overnight. Serve scoops in cones or bowls.
صحة و عافية