I have one more mulberry recipe, and then I promise to talk about something else. This gelato was the perfect way to use up the rest of them. I used a very decadent secret ingredient: coconut cream. I buy these little cartons at an Asian market. The flavor is amazing and a little goes a long way. You could also use regular coconut milk.
I trimmed off the extra stems on the berries before I blended them, but the seeds and inside stems went right in. I don’t mind them; they add texture. For a smoother gelato: after you simmer the berries, whirl the mixture in a food processor and then strain it through a sieve.
Mulberry Gelato
Ingredients:
- 3 cups mulberries, stems trimmed
- 3/4 cup sugar
- 1 tablespoon brandy or rum
- 2 tablespoons lemon juice
- 3/4 cup coconut cream
Directions:
Simmer the mulberries, sugar and brandy in a large saucepan over medium heat. Let them bubble for 10 minutes or so. Pour this mixture into a blender and add the lemon juice and coconut cream. Blend well. Refrigerate this mixture overnight, and freeze the bowl of your ice cream maker. The next day, churn according to your ice cream maker’s directions. Optional: serve with a little brandy or rum on top. Go outside and eat it.
