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