Clearing my pantry : from my freezer, frozen mulberries. I have been collecting mulberries fruits from my kind neighbour's tree. She gave me the "green light" to pick the ripe ones whenever I want, as they do not eat the fruits, it would all go to waste. It is not a big tree , but I would be able to collect about a cup of ripe fruits at each harvest, sometimes more. After many months of collecting and freezing (and eaten some!) the fruits, I have several cupfuls of fruits in my freezer. My main purpose of collecting the fruits, is to make some homemade jam, but that will just have to wait. I do have my own mulberry plants, but they are grown in pots, and gave me miserable harvest of half a dozen fruits or so at each harvest. I really wish I have the space to grow them on the garden ground.
Frozen mulberries
My kids have been bugging me for homemade ice cream, not that I blame them! The weather is so irritatingly hot and even as I am writing this post, it is 34 degrees C right now. And any ice cream is definitely welcome! So I have used some of the frozen mulberries to make this lovely and so delicious ice cream. The recipe is taken from David Lebovitz's, The Perfect Scoop, Raspberry Swirl Ice Cream. I have replaced the raspberry with mulberries instead.
The perfect scoop....
The ice cream is a vanilla ice cream which is so good and creamy. After churning the custard, the ice cream is scooped into a freezer container and layer with spoonfuls of the mulberry mixture. The mulberries are macerated by mashing the fruits mixed with some sugar and a tablespoon of vodka. I made the swirl with three layers of ice cream, and two layers of mulberry mixture. Freeze overnight until ice cream has set and firm. The other changes I made was to reduce one egg yolk, and also the sugar from 2/3 cup to 1/4 cup, and the sweetness was just right.
Layers of macerated mulberries in the vanilla ice cream
The kids can't wait for this!
Me too!
The vanilla ice cream is simply delicious and so perfect with slightly tangy sweet mulberries. So yummmy ....!
The vanilla ice cream is simply delicious and so perfect with slightly tangy sweet mulberries. So yummmy ....!
See Ya In The Gumbo hosted by Ms. enPlace
Mulberry Swirl Ice Cream (original recipe uses raspberries)
(adapted from "The Perfect Scoop", David Lebovitz)
Makes about 1-1/2 liters
Ice Cream
1 cup (250ml) whole milk
2/3 cup (130gm) sugar (I use1/4 cup)
pinch of salt
1-1/2 cups (375ml) heavy cream
5 large egg yolks (I use 4 egg yolks)
1/2 teaspoon vanilla extract
Mulberry Swirl
1-1/2 cups (160gm) mulberries, fresh or frozen
3 tablespoons (45gm) sugar
1 tablespoon vodka
To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scrapping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
An hour or so before churning the ice cream, make the mulberry swirl by mashing the mulberries together with the sugar and vodka with a fork (if using frozen mulberries, let them thaw a bit first), until they're juicy but with nice-sized chunks of mulberries remaining. Chill until ready to use.
Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled mulberries swirl mixture.
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