Wild mulberries are currently at their peak in Brooklyn, and I have a gold mine of them in my new back yard. Sweet and inky, they're perfect to eat out of hand, but are also wonderful in ice cream. Buttermilk balances their pure sweetness, making a not-too-sweet frozen treat.
Notes: You can substitute any berry you like for the mulberries, but you may need to increase the amount of sugar if the berries are particularly tart. Any stone fruit or even stewed rhubarb would also be excellent. The recipe is versatile and sugar can be adjusted to taste. If you prefer a completely smooth ice cream, you can fully puree the berries and strain the seeds out.
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About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna.
No-Cook, Three-Ingredient, Mulberry-Buttermilk Ice Cream
About This Recipe
|Yield:||makes about 1 quart|
|Active time:||5 minutes|
|Total time:||3 hours|
|Special equipment:||blender, mixing bowl, whisk, ice cream maker|
|This recipe appears in:||From The Pastry Dungeon: Wild Mulberry Buttermilk Ice Cream|
- 1 pint mulberries
- 1 cup sugar
- 2 cups buttermilk
Place mulberries in a blender with sugar and blend until roughly pureed. Pour into a medium mixing bowl and add buttermilk. Whisk together all ingredients until thoroughly combined. Pour into ice cream maker and churn according to manufacturer's instructions. Transfer to a freezer-safe container and allow to set up in freezer for at least 2 hours, until firm enough to scoop.