Mulberry Ice Cream
makes 1300ml enough for 10 serves (or 6 ice cream lovers)
This recipe is also perfect for raspberries and blackberries.
please note — we have tried many of our ice cream recipes in a Thermomix however, whilst we have found many uses for our Thermomix, ice cream bases are much more efficiently (and better) made in the microwave and it remain our preferred technique.
350g caster sugar
620g pouring cream
13 x 61g egg yolks
500g ripe mulberries
Method
Bring the cream to the boil in the microwave 8-9 minutes on high and while the cream is coming to the boil, whisk together the egg yolks and sugar. Without delay when the cream is boiling whisk into the egg yolks and then return to the microwave for 2 minutes on medium low.
Put about half of the ice cream base into a Thermomix or blender and add the fruit. process until very fine and then pass through a sieve and mix into the remaining ice cream base. Chill and churn.
best used same or next day!
divine with this scrumptious poppyseed tart…click on the image to go to the recipe.
