Homemade Mulberry & Rosewater Ice Cream

5 from 1 vote

Delightful homemade ice cream featuring fresh mulberries and a hint of rosewater, perfect for warm weather.

Prep Time15

Cook Time5

Total Time4

Course: Dessert

Cuisine: American

Keyword: Easy, Summer

Servings: servings

Calories: 250kcal

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.

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.