Creamy Mulberry Rosewater Ice Cream From Scratch
A luxurious dessert that beautifully blends the natural sweetness of mulberries with the delicate fragrance of rosewater, perfect for special occasions or family gatherings.
Equipment
- Blender
- Mixing Bowl
- Ice Cream Maker
Ingredients
Ingredients
- 2 cups Fresh Mulberries Washed and stems removed.
- 3/4 cup Granulated Sugar Adjust based on sweetness of mulberries.
- 1 cup Heavy Cream For creamy texture.
- 1 cup Whole Milk Balances richness of heavy cream.
- 1 tablespoon Rosewater Use high-quality for best flavor.
- 1 tablespoon Fresh Lemon Juice Adds acidity to balance sweetness.
- 1 pinch Salt Enhances flavors.
Instructions
- 1. Rinse mulberries under cool water, pat dry, and remove stems. Set aside half a cup for later use.
- 2. Blend remaining mulberries with granulated sugar until smooth to create the base.
- 3. In a mixing bowl, combine heavy cream and whole milk, whisk until smooth.
- 4. Stir in the mulberry purée until evenly combined.
- 5. Add rosewater and lemon juice, mixing well.
- 6. Sprinkle in a pinch of salt and stir to combine.
- 7. Cover and chill the mixture in the refrigerator for at least 2 hours.
- 8. Prepare your ice cream maker according to the manufacturer's instructions.
- 9. Pour the chilled mixture into the ice cream maker and churn for 20-25 minutes until thickened.
- 10. In the last few minutes of churning, add reserved mulberries for swirls.
- 11. Transfer to an airtight container, smooth the top, and freeze for at least 4 hours.
- 12. Serve in bowls or cones, garnished with fresh mulberries or a drizzle of rosewater.
Notes
Store in an airtight container in the freezer for up to two weeks. Allow to soften slightly before scooping.