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Mulberry Ice Cream

Spring has most definitely sprung. One clear sign of this is the mulberry tree in the kindy down the road is fruiting. Who does that? Who plants a mulberry tree in the playground of 3 and 4 year old pre-schoolers? Someone who doesn’t have to wash the stains out of their kid’s clothing, that’s who. Between the kids and the birds, the silk worms don’t get much of a look in and neither do I. Happily, I was able to buy some mulberries at the local markets. In a previous post I shared some of the history of mulberries and a recipe for a Mulberry Smash Cocktail. But what did I do with the rest of the mulberries? (Spoiler alert – it’s in the title of the post.)

On A Cold & Frosty Morning

Perhaps the gardener at the kindy planted the mulberry tree so the children could enjoy a game of Here We Go Round The Mulberry Bush. Or perhaps the gardener just should have thought a bit harder.

vintage line drawing of women in Georgian era clothing dancing around a mulberry bush

As you can probably tell, I am revelling in this mulberry magical time of year. The last of the mulberries from my market purchase went into a velvety Mulberry Ice Cream. It’s a basic custard ice cream – that is, an ice cream made with an egg custard base. The mulberry puree turns the ice cream into a fabulous, yes FABULOUS, shade of purple. If you don’t have an ice cream maker, I encourage you to buy one. They can be bought at a modest price and make a big difference to the end result. Aldi sell them once or twice a year. There are many appliances that sit neglected in my cupboard but surprisingly, the ice cream maker is not one.

Mulberry Ice Cream

scoops of mulberry ice cream with a mint leaf garnish


  • 250g – 300g mulberries
  • 250 ml milk
  • 500 ml pouring (single) cream
  • 6 egg yolks
  • 2/3 cup caster sugar


  • Wearing gloves – wash mulberries, remove any stalks, chop each berry in half and place in a bowl or jug. Sprinkle chopped berries with 1 tablespoon of the sugar and allow the berries to macerate whilst preparing ice cream. If you don’t use gloves, your hands will be stained for days after.
  • Place milk and cream in a saucepan over a medium heat, stirring occasionally. Heat until but not boiling and set aside.
  • Place the egg yolks and sugar in a bowl and whisk or beat for several minutes until thick and pale.
  • Slowly pour hot milk into egg mixture, beating constantly to combine. It’s important that the milk is not boiling otherwise you will just create scrambled eggs!
  • Pour the mixture back into the saucepan and stir over a low heat until a custard forms and coats the back of a spoon. It should take around 5 minutes but it is better for it to take a little longer than to have the heat too high.
thick custard in a saucepan to make mulberry ice cream

The custard should coat the back of the spoon

  • Place custard in fridge and allow it to chill completely.
  • Puree mulberries with a stick mixer and then pass the puree through a sieve to separate seeds from the pulp.
  • When custard is chilled, stir mulberry puree into the custard and then pour into ice cream machine for churning.
  • Like most home made ice creams, this Mulberry Ice Cream is best eaten within a week otherwise the flavour will start to dull. I’m sure you will have no problems consuming it though!

Makes 1 litre

7 comments… add one
  • Tandy | Lavender and Lime October 29, 2016, 2:18 pm

    I love the colour. I never remember gloves and often have dyed finger tips.

    • Fiona Ryan October 31, 2016, 10:19 am

      The colour is amazing and of course, that’s why is stains fingers and clothes (and benches) so easily.

  • sherry from sherrys pickings October 29, 2016, 2:39 pm

    isn’t this super dooper fabulous? what a colour. yes gloves are very sensible those mulberry stains don’t come out easily. we used to have a tree in our backyard but it got into the pipes. not a good look so it had to come out sadly.

    • Fiona Ryan October 31, 2016, 10:21 am

      The colour is amazing. Blackberrries really don’t compare. No one seems to have a mulberry tree any more so these recipes pull a nostalgic heart string.

  • Amanda November 2, 2016, 6:22 pm

    Oh wow – that colour is fantastic!
    Love your remarks about the gardener. It is a dumb place to put such a messy tree.

  • Wacky Wolf April 26, 2019, 7:00 am

    I modified and Used more mulberries about 400ml(?) more egg yolks (1), and straight cream, no milk, about 900-950ml cream . Tried to do it without straining the mulberries but it turns out much better if you strain them. The color is just something else! Worth it just for that alone! Took about 3-4 days to pick enough berries.

    • Fiona Ryan April 29, 2019, 3:02 pm

      The colour is unbelievable and yes, I think strained is better. It’s gives a velvety texture to the ice cream. I have nowhere to pick mulberries so am thrilled when I see them for one or two weeks in the local market. Blink and you’ll miss them though. Thanks for the alternate ice cream recipe as well – it’s nice to have options.

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