Photo by Heather Kohler
No-Churn Mulberry Ice Cream
When the mulberries are ripe, don’t just leave them for the birds. Pick a pint and make this no-churn mulberry ice cream. A Mid-Western favorite for sure!
By Heather Kohler
Ingredients
• 2 ½ cups (½ pound) fresh mulberries
• ½ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 cups heavy cream
• 12 ounces sweetened condensed milk
• 1 tsp. vanilla extract
Instructions
• In a small saucepan, combine mulberries with ½ cup of granulated sugar, and 1 tablespoon of lemon juice. Stir to combine and cook, stirring occasionally, over medium heat for 15 minutes, or until berries have broken down and juices have reduced slightly. Strain with a cheesecloth only keeping the deep purple/red syrup.
• In a large mixing bowl, whip 2 cups of cold heavy cream to medium-stiff peaks. This can be done with a whisk, hand mixer, or stand mixer.
• In a large mixing bowl, whisk together 12 ounces sweetened condensed milk, 1 teaspoon vanilla extract, and all of the mulberry syrup. Mix until well combined.
• Gently fold the heavy cream into the flavored ice cream base.
• Pour the ice cream into a pan and place ice cream in the freezer until solid, at least four hours, or overnight.
• Remove ice cream from the freezer 5 minutes before serving!