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Garry’s Mulberry Gelato

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Mulberry Gelato

Several years ago I planted a mulberry tree and last year we had a small quantity of fruit to enjoy. This year I have picked between 3 and 4 cups of berries every three days for the last two weeks, and it is still a very small tree. For anyone who has not tasted mulberries, they have an unbelievable flavor and no seeds. They are very fragile and will only hold for a day or two. In order to utilize more of the fruit I thought I would try to make Mulberry Gelato. It turned out great with a deep intense mulberry taste; WOW.

I found a good Gelato Plain Base recipe on www.epicurious.com, who in returned copied it from THE CIAO BELLA BOOK OF GELATO AND SORBETTO by F.W. PEARCE & DANILO ZECCHIN. For the process either refer to the web site or the book. The list of ingredients as published is:

2 cups of whole milk

1 cup heavy cream

4 large egg yolks

2/3 cup sugar

Modified ingredient list used in Garry’s Mulberry Gelato is as follows:

2 cups original plain Silk (soy based milk)

1 cup heavy cream

4 large egg yolks

½ cup sugar (the Silk is slightly sweetened)

Follow the preparation as published for the original recipe for the base. Before putting the mix in the freezer blend in:

2 cups puréed mulberries (lightly rinsed).

Freeze in the ice cream maker per instructions and just when the Gelato is ready to remove from the freezer add:

1/2 to 2/3 cups of lightly chopped mulberries (BB size)

Mix for 2 or 3 revolutions of the mixer. Transfer the Gelato to your freezer container or just set down with friends and eat as is.

Enjoy

 

About Garry

Garry was born in Lodi, California and grew up in Galt and attended Galt High School. Garry attended Sacramento City College for one year before transferring to UC Berkeley. Garry graduated from UC with a B of Arch. and has been practicing Architecture since.

Hobbies include fly fishing, golf, cooking, raising Orchids and reading. Garry is a member of Sonoma Parlor #111 of the Native Sons of the Golden West and can be seen volunteering at many fund raising venues around Sonoma.

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Comments

  1. Monica says

    Hi Gary! It’s been a while since your posting so I sure hope you receive my email. I love your Gelato recipe 🙂 it sounds delicious and I can’t wait to try it! The only thing is, I was wondering if I didn’t have a Ice Cream machine what could I do instead? I’m skeptical of the eggs & how to avoid getting sick with them not being cooked as well. I’m not familiar w making ice cream, so please bare w me :). I have only simple kitchen tools, but I can’t wait to try your recipe.

    Many Thanks Gary!
    Monica

    • Garry says

      i do not remember if i responded to your email! you can make freezer ice cream. mix the ingredients well and pour into ice cube trays. keep the mix thin as it will freeze harder that ice cream. the mixer is to add air into the mix, and it is the air that gives ice cream it soft mouth feel. getting sick eating raw eggs is over rated. people eat raw eggs all the time. homemade mayonnaise, eggs and oil. commercial is pasteurized. if you are concerned buy your eggs from a local organic grower. always isolate the eggs when separating the yoke and whites so if you get an off color yoke or white you can discard it. i just made a batch using goats milk. even better. (use condensed goats milk (whole foods) instead of cream.