IVE - Leeseo
IVE - Leeseo
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Mulberry Ice Cream
Creamy Mulberry Ice Cream with Vanilla and Honey
Ingredients:
2 cups fresh or frozen mulberries (stems removed)
1/2 cup granulated sugar
1 tablespoon lemon juice
1 1/2 cups heavy cream
1 cup whole milk
1/4 cup honey
1 teaspoon pure vanilla extract
Pinch of salt
Optional:
Extra mulberries or mint leaves for garnish
Directions:
In a small saucepan, combine mulberries, sugar, and lemon juice. Simmer over medium heat for 10–12 minutes, stirring often, until berries break down and mixture thickens slightly.
Remove from heat and let cool. Blend until smooth, then strain through a fine mesh sieve to remove seeds (optional).
In a mixing bowl, whisk together heavy cream, milk, honey, vanilla, and salt. Stir in mulberry puree.
Chill the mixture in the refrigerator for at least 4 hours or overnight.
Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
Transfer to an airtight container and freeze for at least 2 hours before serving.
Prep Time: 20 minutes | Chilling + Churning Time: 6 hours | Total Time: 6 hours 20 minutes
Kcal: 220 kcal (per serving) | Servings: 8 servings
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Scoop into summer bliss with this homemade Mulberry Ice Cream! Creamy, fruity, and touched with honey — it’s pure indulgenceMulberry Ice Cream Creamy Mulberry Ice Cream with Vanilla and Honey Ingredients: 2 cups fresh or frozen mulberries (stems removed) 1/2 cup granulated sugar 1 tablespoon lemon juice 1 1/2 cups heavy cream 1 cup whole milk 1/4 cup honey 1 teaspoon pure vanilla extract Pinch of salt Optional: Extra mulberries or mint leaves for garnish Directions: In a small saucepan, combine mulberries, sugar, and lemon juice. Simmer over medium heat for 10–12 minutes, stirring often, until berries break down and mixture thickens slightly. Remove from heat and let cool. Blend until smooth, then strain through a fine mesh sieve to remove seeds (optional). In a mixing bowl, whisk together heavy cream, milk, honey, vanilla, and salt. Stir in mulberry puree. Chill the mixture in the refrigerator for at least 4 hours or overnight. Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes). Transfer to an airtight container and freeze for at least 2 hours before serving. Prep Time: 20 minutes | Chilling + Churning Time: 6 hours | Total Time: 6 hours 20 minutes Kcal: 220 kcal (per serving) | Servings: 8 servings #mulberryicecream #homemadeicecream #berrydessert #seasonalfruit #fruiticecream #smallbatchicecream #summerdessert #mulberryseason #vanillaicecream #creamyindulgence #frozentreats #fruitflavoredicecream #icecreamlovers #summerbites #wildberryicecream #honeyvanilla #icecreamparlorvibes #berrysweets #frozensweets #sweetrefreshment Scoop into summer bliss with this homemade Mulberry Ice Cream! Creamy, fruity, and touched with honey — it’s pure indulgence
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