Mulberry Ice Cream
A beautiful, vibrant, bright-purple mulberry ice cream.
Serves: 1 litre/2 pints
for the berries:
  • 1 cup mulberries
  • 2 tbsp sugar
  • 1 tsp vanilla bean paste
for the ice cream base:
  • 2 cups (500ml) milk
  • 2 tbsp cornflour
  • 3 tbsp cream cheese
  • pinch of salt.
  • 1 + ¼ cup (310ml) cream (heavy whipping/double cream)
  • ⅔ cup (150g) caster sugar
  • 2 tbsp glucose syrup
  1. Place the berries and sugar into a small saucepan and cook over a low heat, stirring, until the berries wilt and give up their juice (about 5 minutes if frozen).
  2. Press the mixture through a sieve into a small bowl, making sure to get all the juice, and stir in the vanilla. Discard the seeds.
  3. Take 2 tbsp of the milk and mix with the cornflour in a small bowl.
  4. Place the cream cheese and salt into a large mixing bowl, and beat until smooth. Slowly whisk in the berry puree, making sure there no lumps.
  5. Place the remaining milk, the cream, sugar and glucose into a large saucepan over a medium heat, and bring up to a full rolling boil. Boil for 4 minutes, then remove from the heat, and whisk in the cornflour mixture.
  6. Place back on the heat for a minute, or until the mixture thickens.
  7. Remove from the heat, and slowly whisk the thickened cream mix into the cream cheese and berry mix. Leave to cool slightly, and then cover and chill completely in the fridge (at least four hours of overnight).
  8. Churn in an ice cream machine according to the manufacturer's instructions.
Recipe by The Sugar Hit at