Tenina.com's Mulberry And Almond Icecream



  1. Make 'candied' mulberries and syrup by placing all syrup ingredients into small saucepan and cooking for several hours on a really low heat. (Induction 3-4) Try not to break up the berries. When the syrup is thick and sticky, drain berries over a sieve and reserve syrup. Cool completely.

  2. Toast almonds in 200°C oven for 10 minutes and divide in half. Roughly chop one half and set aside.

  3. Place remaining cooled almonds and milk into Thermomix bowl and mix for 1 minute on speed 8. Strain mixture through nut milk bag. Return liquid to Thermomix bowl and add cream, sugar and egg yolks.

  4. Cook for 8 minutes at 80°C on speed 4. Cool completely.

  5. Add almond essence, extra cream and mascarpone and 60g mulberry syrup. Blend for 20 seconds on speed 6.

  6. Pour into ice cream churner and churn following manufacturers instructions. If you have no ice cream churner, pour into flat tray and freeze until solid. Break up into chunks and re churn in Thermomix for 1-2 minutes with the aid of the spatula on speed 6-7 or until creamy.

  7. Fold through candied mulberries, chopped almonds and a little syrup with spatula and freeze for 1 hour.


Serve drizzled with additional syrup.

So if mulberries are staining your neighbourhood footpaths, get out there and start picking...the candied mulberries will keep for months in the fridge, the syrup is fantastic in its own right, but make sure you don't get it on anything white...unless its ice cream of course!

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