Homemade Mulberry Ice Cream
A 5 Ingredient Dessert Recipe
I decided to celebrate these last days of summer by getting an ice cream maker. After looking around for the perfect ice cream maker I decided to go with Cuisinart Ice Cream & Sorbet Maker
For more all-natural recipes see The Local Rose.
I am obsessed with all things mulberry. It could be from my Persian heritage where these delicious berries herald from.
Truly they are one of the most divine foods on earth. Right now they are in season, and at the Santa Monica Farmer’s market you can get the most gorgeously delicious Persian mulberries. I enjoy eating them with vanilla yogurt for a dessert, or raw cream for breakfast. I remember eating them as a child in Iran and now since they are becoming the darling of culinary world, they are becoming more common here. White mulberries are a bit more mild and the leaves of the tree are a food source for silk worms. The red black mulberries called the king of berries in Farsi, are an explosion of sweet and tart in your mouth. They are a bit pricier than other berries so I’m on the hunt for a berry producing tree for the garden. For the ice cream part, I use raw cream and raw milk and coconut sugar so the ice cream is actually healthy and dreamily creamy! Below there is a paragraph from Nourishing Traditions that discusses how homemade desserts can actually be a great thing. Did you know ‘desserts’ spelled backwards is ‘stressed’? 
Mulberry Ice Cream Recipe
Ingredients
1 1/2 cups fresh mulberries
1/4 cup coconut sugar or raw honey
3/4 cups raw whole milk
1 1/2 cups raw heavy cream
1-1/2 teaspoons pure vanilla extract
pinch of salt
Instructions
1) In a cusinart or blender blend the mulberries. Add the vanilla and sugar.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, sugar and salt. Stir in heavy cream and vanilla. Stir in the berries and all their juices.
2) Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
“Desserts” is “stressed” spelled backwards. In a world where many people struggle with rampant sweet cravings, uncontrollable urges for refrigerator raiding and dangerously volatile blood sugar levels, this seems all too appropriate. Yet it doesn’t have to be this way. While commercial desserts have people spinning with refined sweeteners, white flours and hydrogenated oils, there are nutrient dense, whole food alternatives. By making desserts in the home, you are able to select the highest quality ingredients, enjoy treats fresh without preservatives, limit the amount that you have teasing you as they sit tauntingly on the counter, and enjoy some jovial smiles and spatula-licking along the way. Some people believe that the total elimination of sugary sweets works best for them, however if you want to revel in the occasional delight of ice cream melting on your tongue on a breezy summer afternoon, go ahead and try a delicious scoop of homemade vanilla ice cream from Nourishing Traditions.
