The thermometer is going to shoot up in temperature this week and now is the time to line-up your methods of beating the heat. Drink lots of water, make your own ice tea, eat fruits (especially watermelon) and finally, make ice cream!
This recipe contains three old ingredients: the first one being mulberries. These came from my neighbors who have a tree in their backyard and they are all too glad to give bowls of them (as there are too many for them to enjoy). Back in Greece, mulberries were brought from Asia and a brisk silk trade and in the Middle Ages, the Peloponnese was even called Morea (Mulberry).
Mulberries come in red, white and deep purple colours and they are found all through North America. The are much sweeter than blackberries and raspberries and you may want to balance that with some acidity. I used pomegranate molasses.
The other olden ingredient here is rosewater, a distillate of rose petals and a by-product of rose oil. My Cypriot friends love it in their desserts, as do my Middle Eastern friends and Greeks use it sparingly in desserts as well. Since ancient times, Greeks valued roses for their aroma, beauty, medicinal and nutritional properties. Rose gardens were just as important as fruit orchards and wheat fields!
The final olden ingredient is delicious, healthy, tangy Greek yogurt. I recently was given some Krinos brand Greek yogurt and although this was the zero fat variety, the richness, flavour and thickness all rivaled that of what you find in full fat yogurt…excellent!
This ice cream is custard based with some eggs and cream but the yogurt cuts the richness and the sweetness of mulberries. Rosewater may not appeal to all children but adult ice cream lovers will adore this recipe. This is an ice cream that also has aroma…open the tub and the smell of roses fills your nose. Time to enjoy a scoop of ice cream…it`s to beat the heat ya know!
Mulberry & Rosewater Ice Cream
1 cup whole milk
1 cup whipping cream
pinch of salt
1 Tbsp. corn starch
4 large eggs
1 can condensed milk (approx. 150ml.)
2 cups Greek style yogurt
2 Tbsp. vanilla extract
3-4 Tbsp. pomegranate molasses
2-3 Tbsp. rosewater
For the Mulberries
2 1.2 cups mulberries
3 Tbsp. icing sugar
1 Tbsp. of Tsipouro (or grappa)
- Into a medium pot add the milk, cream and salt, bring up to just scalding over medium heat. Meanwhile, crack the eggs into a large bowl and add the corn starch and whisk until smooth. Once the milk is scalding, slowly pour into the bowl with eggs while vigorously whisking.
- Now pour the custard base back into the pot and simmer over medium heat while stirring. Once the mixture has thickened, remove from the heat and strain (to remove any lumps) back into the bowl. Allow to cool.
- Whisk in the condensed milk, yogurt, vanilla, molasses and rosewater. Cover and place in the fridge to chill for 8 hours or overnight.
- The next day, pour the ice cream base into your ice cream maker and churn for about 20 minutes. Meanwhile, place your mulberries in bowl with the sugar and Tsipouro (or grappa) and toss.
- When the ice cream has finished churning, spread layer of mulberries in a container then empty some of the ice cream on top and mix with a spatula. Add mulberries then ice cream, mix again. Repeat until all the mulberries and ice cream have been mixed into your tub.
- Cover and place in the freezer overnight to set.
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