Description
Enjoy a delightful homemade ice cream featuring the sweet taste of mulberries and the aromatic hint of rosewater.
Ingredients
Scale
- 500g fresh mulberries
- 100g caster sugar
- 2 tbsp rosewater
- 300ml double cream
Instructions
- Wash the mulberries and remove any stems.
- Place the mulberries and sugar in a saucepan.
- Cook over medium heat, stirring occasionally, until the mulberries soften and release their juices (about 10-15 minutes).
- Remove from the heat and stir in the rosewater.
- Allow the mixture to cool completely.
- Once cooled, blend the mulberry mixture until smooth.
- In a separate bowl, whip the double cream until soft peaks form.
- Gently fold the mulberry mixture into the whipped cream.
- Pour the mixture into a freezer-safe container.
- Freeze for at least 4-6 hours, or until firm.
- Scoop and serve.
Notes
- For a smoother ice cream, stir the mixture every hour during the first 3 hours of freezing.
- Adjust the amount of sugar and rosewater to your preference.
- You can strain the mulberry mixture before blending for a seedless ice cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: European
Keywords: Mulberry, Rosewater, Ice Cream, Homemade, Dessert