Mulberry crumble ice cream
A creamy, tangy mulberry ice cream swirled with homemade compote and topped with a spiced cinnamon crumble for crunch. This frozen treat tastes like mulberry pie in scoopable form, making it both comforting and refreshing.
Equipment
- 1 ice cream machine
- 1 heavy saucepan
- 1 Blender or Food Processor
- 1 Fine mesh strainer
- 1 baking sheet with parchment paper
- 1 Mixing Bowl
Ingredients
Ice Cream Base
- 1 ½ cups heavy cream
- ½ cup 2% milk
- ¾ cup granulated sugar divided
- 2 large egg yolks
- ⅛ teaspoon salt
- 1 cup crème fraîche
Mulberry Compote
- 1 pound fresh mulberries
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
Crumble Topping
- ½ cup all-purpose flour
- ¼ cup turbinado sugar
- 4 tablespoons unsalted butter
- 1 pinch salt
- ½ teaspoon ground cinnamon
Instructions
- Prepare the Mulberries: Rinse the mulberries thoroughly under cold running water to remove any dirt or debris, then gently pat them dry with a clean kitchen towel. Trim off any remaining stems if needed. This ensures the berries are fresh, clean, and ready to be cooked down into a flavorful compote.
- Cook the Compote: Place the mulberries in a heavy-bottomed, non-reactive saucepan. Add the granulated sugar and freshly squeezed lemon juice. Stir everything together until the berries are evenly coated with sugar. Set the pan over medium heat and cook, stirring frequently, until the mulberries begin to release their juices and soften. Continue cooking for about 10 minutes, or until the mixture slightly thickens and takes on a jam-like consistency.
- Blend and Strain the Compote: Once the mulberries have cooled slightly, transfer them along with their juices into a blender or food processor. Blend until the mixture becomes smooth and velvety. Place a fine-mesh strainer over a bowl and pour the puree through, pressing firmly with the back of a spoon to extract as much liquid as possible. Discard the leftover solids. Refrigerate the strained puree until it is completely chilled.
- Whisk the Egg Yolks: In a heatproof mixing bowl, add the egg yolks along with ¼ cup of the granulated sugar. Whisk the mixture gently until the yolks are well broken up and the sugar is incorporated. Set aside for use in the custard base.
- Heat the Dairy Mixture: In a separate heavy saucepan, combine the heavy cream, 2% milk, salt, and the remaining ½ cup of granulated sugar. Place the saucepan over medium heat and allow the mixture to heat gradually until it reaches a gentle simmer. Watch carefully for small bubbles forming around the edges without letting the liquid come to a rolling boil.
- Temper the Eggs: Carefully measure out ½ cup of the hot cream mixture and slowly drizzle it into the egg yolks while whisking constantly. This step, known as tempering, prevents the yolks from scrambling. Repeat the process with another ½ cup of hot cream. Continue whisking until the egg mixture is warm and smooth.
- Cook the Custard Base: Pour the tempered yolk mixture back into the saucepan with the rest of the hot cream. Return the pan to medium heat and cook, stirring continuously with a heatproof spatula, until the mixture thickens enough to coat the back of the spatula, about 5 minutes. Be patient and avoid high heat, as rushing this step may curdle the eggs.
- Strain and Chill the Base: Pour the custard through a clean fine-mesh strainer into a heatproof container to ensure a silky-smooth texture. Transfer the mixture into a large resealable freezer bag and submerge it in an ice bath for rapid cooling. Allow it to chill for about 30 minutes, then refrigerate the mixture for at least 2 hours, or preferably overnight, to develop the richest flavor.
- Incorporate Crème Fraîche and Mulberries: When the custard is well chilled, whisk in the crème fraîche until fully blended, followed by the chilled mulberry puree. Whisk gently but thoroughly so the base becomes creamy, uniform, and infused with the deep berry flavor.
- Churn the Ice Cream: Pour the prepared ice cream base into the frozen canister of your ice cream machine. Process according to the manufacturer’s directions until the mixture becomes thick, airy, and creamy in texture, usually about 25–30 minutes. The finished ice cream should resemble soft serve at this stage.
- Store the Ice Cream: Transfer the churned ice cream into an airtight freezer-safe container. Place a sheet of parchment paper directly on the surface to prevent ice crystals from forming, then secure the lid. Freeze the ice cream for at least 4 hours, or until it is firm enough to scoop.
- Prepare the Crumble: In a mixing bowl, combine the all-purpose flour, turbinado sugar, butter, pinch of salt, and ground cinnamon. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with small buttery clumps. Refrigerate the bowl for 15 minutes to firm up the butter before baking.
- Bake the Crumble: Preheat your oven to 350°F (175°C). Spread the chilled crumble mixture evenly onto a parchment-lined baking sheet. Bake for 12–15 minutes, or until golden brown and crisp. Remove from the oven and allow the crumble to cool completely on a wire rack. Once cooled, break it into bite-sized pieces.
- Serve the Ice Cream: Scoop the mulberry ice cream into bowls or cones and generously sprinkle with the spiced crumble topping for added crunch and flavor. Serve immediately for the best texture and taste.
Notes
- Use ripe, fresh mulberries for the best natural sweetness and flavor. Frozen berries can be used, but fresh produces a more vibrant color and taste.
- Straining the puree ensures a smooth ice cream without seeds or pulp, giving a luxurious texture.
- Tempering the eggs slowly with warm cream is crucial to prevent curdling and achieve a silky custard base.
- Crème fraîche adds tanginess and richness while keeping the ice cream creamy and less icy.
- The crumble can be baked ahead of time and stored in an airtight container, making the recipe perfect for meal prep or entertaining.
- Always cool the ice cream base thoroughly before churning; this ensures optimal texture and prevents ice crystals.
