Mulberry Ice Cream
Serves 15
55 mins prep
10 mins cook
240 mins Resting Time
305 mins total
Vanilla custard ice cream base flavored with fresh mulberries and studded with cardamom oat crisp.
2 servings
Mulberry quick jam
Mulberry ice cream base
Cardamom oat crisp
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Make the mulberry quick jam
Blend the mulberries in a blender or food processor. Push the mixture into a medium saucepan through a fine mesh sieve using a rubber spatula. Discard the seeds and pulp. Add the ¼ cup granulated sugar, lemon juice, zest and pinch of salt.
Cook over medium heat until reduced and thickened, 12-14 minutes. Set aside ⅓ cup of the jam for swirling into the ice cream.
Make the ice cream base
In a medium pot, simmer the cream, milk, sugar, salt, vanilla and mulberry jam until sugar completely dissolves, about 5 minutes. Remove the pot from the heat.
In a small bowl, whisk the egg yolks. Whisking constantly, slowly stream about a third of the hot cream into the yolks. Then add the yolk mixture back into the pot with the cream.
Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer), while whisking constantly.
Strain the mixture through a fine-mesh sieve into a bowl with the 1 cup of heavy cream, discarding any solids. Whisk to combine. Cover and chill at least 4 hours or overnight**.
While the ice cream base is chilling, prep the crisp.
Make the crisp
Preheat the oven to 325°F.
In a medium bowl whisk together all of the crisp ingredients except for the butter. Then drizzle in the melted butter until crumbles form.
Pour the mixture onto a parchment lined baking sheet and spread out. Refrigerate or freeze for 10 minutes, then bake for 15-20 minutes.
Churn the ice cream
Pour the chilled ice cream base into an ice cream maker and churn according to instructions. I use the Kitchenaid Ice Cream Maker Attachment and mix on 1 for 30-40 minutes.
Layer the ice cream
Place three scoops of the churned ice cream into the pan you’ll freeze it in (I used a 9”x5” metal loaf pan). Place a few dollops of the reserved jam on top and swirl in with a knife. Sprinkle some of the crisp onto the ice cream. Repeat layering until the pan is full.
Cover and freeze solid, overnight or at least 4 hours.
