Homemade Mulberry & Rosewater Ice Cream
Delightful homemade ice cream featuring fresh mulberries and a hint of rosewater, perfect for warm weather.
Servings: 4 servings
Calories: 250kcal
Equipment
- Ice Cream Maker
- Saucepan
- Mixing Bowl
Ingredients
Fruits
- 2 cups fresh mulberries Rinsed and dried
Sweeteners
- 1/2 cup granulated sugar Adjust to taste
Liquids
- 1 tablespoon lemon juice
- 1 cup heavy cream
- 1 cup whole milk
- 1-2 teaspoons rosewater To taste
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Prepare the Mulberries: Gently rinse the mulberries under cold water to remove any dirt. Allow them to dry on a clean kitchen towel.
- Make the Mulberry Sauce: In a saucepan over medium heat, combine the mulberries, sugar, and lemon juice. Cook for about 5 minutes, stirring occasionally until the berries start to break down and form a thick sauce. Remove from heat and let it cool.
- Combine the Base: In a bowl, whisk together the heavy cream, whole milk, rosewater, vanilla extract, and a pinch of salt until well combined.
- Blend the Mixture: Once the mulberry sauce has cooled, blend it into the cream mixture until smooth. You can leave some chunks for texture if you prefer.
- Chill the Mixture: Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. If you don’t have one, pour it into a shallow dish and freeze, stirring every 30 minutes until set (about 3-4 hours).
- Serve: Once the ice cream has reached your desired consistency, serve in bowls or cones! Consider garnishing with fresh mulberries, a drizzle of honey, or crumbled pistachios for an extra touch.
Notes
Store in an airtight container for up to two weeks. Let sit at room temperature for a few minutes before scooping for a creamier consistency.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 50mg | Potassium: 200mg | Fiber: 2g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 200mg | Iron: 0.5mg