This mulberry crumble ice cream has a tangy berry flavor complimented by a spiced cinnamon crumble that tastes like mulberry pie in frozen form.
Happy July everyone! Summer is always busy for us with the kids at home. Keeping them entertained is a challenge but it’s been a fun filled schedule with July 4th celebration, beach days, and many evenings at the park. Cooking wise we haven’t done much because it’s too hot to turn on the stove or oven. One thing we have been making a lot of is ice cream. With July being national ice cream month and my favorite food holiday, I have quite a few ice cream and sorbet recipes coming your way. The first is this delicious mulberry crumble ice cream that tastes like mulberry pie in frozen form.
I discovered mulberries a few years ago and have been figuring out more ways to incorporate them into recipes. With a distinctive sweet and tangy taste that’s unlike any other berries, mulberries make the most delicious desserts. Imagine pies, tarts, jams, and frozen desserts! This mulberry crumble ice cream recipe was inspired by a marionberry pie that I had while living in Washington State. With a sweet tart berry taste and crumble topping spiced with cinnamon, it was one of the most delicious pies I have ever devoured.
The mulberry was turned into a compote, pureed, strained, and then folded into the ice cream mixture prior to churning. To achieve that unforgettable tang from the pie, I added creme fraiche to the ice cream base. The natural tanginess of creme fraiche offers a neutral background that’s perfect for mulberries, other berries, and stone fruits. For the crumble, it’s a simple mixture of flour, butter, and sugar spiced with cinnamon. If you don’t like cinnamon, other spices like nutmeg and cardamom also work well.
We love this ice cream so much we have made it three times already. I also stocked up on mulberries and froze them so I can make it again when the current batch is gone. With its tangy flavor, berry undertone, and cinnamon spiced crumble, you’re in for a treat! This mulberry crumble ice cream is the perfect way to celebrate national ice cream month!
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Mulberry crumble ice cream
- Ice cream machine
- 1 1/2 cups heavy cream
- 1/2 cup 2% milk
- 3/4 cup granulated sugar
- 2 large egg yolks
- 1/8 tsp salt
- 1 cup creme fraiche
- 1 lb fresh mulberries
- 1/4 cup granulated sugar
- 2 tbsps lemon juice
- 1/2 cup all purpose flour
- 1/4 cup turbinado sugar
- 4 tbsps unsalted butter
- pinch of salt
- 1/2 tsp ground cinnamon
- In a heavy non-reactive saucepan, combine mulberries, sugar, and lemon juice and stir well. Put the pan over medium heat and cook, stirring frequently until the mulberries are soft and the liquid they release has reduced somewhat, about 10 minutes.
- Let it cool slightly then transfer the mulberries and their juice to a blender or food processor and puree until smooth. Strain the mixture through a fine-mesh strainer into a bowl, pressing on the solids to extract as much puree as possible. Discard the solids and refrigerate the mulberry.
- In a medium heatproof bowl, whisk the yolks just to break them up and whisk in ¼ cup sugar. Set aside.
- In a heavy non-reactive saucepan, combine cream, milk, salt and ½ cup of sugar.
- Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer). Reduce the heat to low.
- Carefully measure out ½ cup of hot cream mixture. Whisk in the hot cream mixture while whisking the eggs constantly. Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
- Pour the cream-egg mixture back to the saucepan and cook over medium heat, stirring constantly until it is thickened and coats the back of a spatula, about 5 minutes.
- Strain the base through a fine-mesh strainer into a clean container.
- Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.
- When ready to churn the ice cream, whisk the creme fraiche, then the mulberry puree into the ice cream base.
- Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
- Spin until thick and creamy about 25-30 minutes.
- Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
- To make the crumble, in a medium prep bowl, combine flour, sugar, butter, salt, and cinnamon. Use your fingers and rub the mixture together until it resembles breadcrumbs. Refrigerate the crumble for 15 minutes until chilled.
- When ready to bake, preheat the oven to 350 degrees F.
- Spread the chilled crumble mixture on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown.
- Transfer the baking sheet to a wire rack and let it cool completely before breaking it into small pieces. Store the crumble in a tight-lidded container until ready to serve.
- When ready to serve, scoop the mulberry ice cream into a bowl and top with the crumble.