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Category: Desserts

Mulberry ice cream

Mulberry ice cream
Los Angeles Times
Total time: 20 minutes, plus freezing time | Makes 1 quart
Note: From pastry chef Kimberly Sklar of Literati II in West L.A.
  • 2 to 3 cups ripe mulberries
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1/4 corn syrup
  • 4 egg yolks

Step 1Puree the mulberries in a food mill so the seeds won't be broken up. Strain the berries, reserving 2 teaspoons of the seeds to add back into the mixture, if desired.

Step 2Heat the milk and cream to just barely a boil.

Step 3In a mixing bowl, whisk the sugar, corn syrup and egg yolks. Slowly add the milk mixture to the egg yolks, tempering the mixture. Pour the mixture back into the pan and return it to the stove. Heat gently, stirring constantly, until it just thickens. When it coats the back of a spoon, and you can draw a clean line with your finger, it is done, about 6 minutes.

Step 4Strain the mixture and cool in an ice bath until cold. Fold in the mulberry puree and whisk in the seeds, if desired.

Step 5Freeze according to ice cream maker instructions.

Each serving of one-half cup:
246 calories; 3 grams protein; 27 grams carbohydrates; 3 grams fiber; 15 grams fat; 8 grams saturated fat; 151 mg. cholesterol; 39 mg. sodium.
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