Thanks to Jeff Gerlach for this great basic ice cream recipe, to which we have added mulberries as the fruit of choice. You will need an ice cream maker for this one, but the result is worth it. Note that mulberries are naturally sweet, so you may want to taste them to determine how much sugar to add, if any. This is a very forgiving recipe, so feel free to improvise. Warning: All of the tongues of the diners will be stained purple.
1 cup half and half
1 cup whipping cream
4 egg yolks
3/4 cup sugar (optional or to taste)
2 cups pureed mulberries (strained for a smoother ice cream, if desired)
In a saucepan, heat the half and half, taking care not to boil. In a bowl, whisk together the whipping cream and the egg yolks. Slowly pour the heated half and half into the egg yolk mixture and whisk until smooth. Return this mixture to the saucepan, add the sugar, and cook over medium heat, stirring continuously until the mixture coats the back of a spoon, about 5 minutes. Remove from the heat and allow to cool for 30 minutes in the refrigerator.
Add the mulberry puree, mix well, and process in the ice cream maker according to the manufacturer’s instructions.