This week we’re taking on a lesser-known berry, but one that is found growing wild all over the city of Minneapolis – Mulberries. It’s one that is underutlized, but can channel deep rich berry flavor that usually isn’t associated with the species. We decided to pair the Mulberries with one of our favorite breakfast ice cream bases – oat, which brings us to this week’s flavor: Oat with Mulberry Syrup. Let’s get started!
Hopefully everyone knows what oats are, or at least look like. If not, take a good look…these are oats, and we are going to steep them in our ice cream base. And if you were to eat our ice cream steeped in oats, you’d love love love it. The oats are added while cooking our organic cane sugar base. During the process, they release their starches into the cream making for an ultra rich and velvety texture accompanied by their natural nuttiness. After steeping, the oats are strained out and the base is ready to churn.
Mulberries!! Thanks to our friend Christine for the major loot of Mulberries! Christine and her hubby own a vacant lot next door to their house in Uptown. There, Christine has created an extremely diverse and ambitious garden of both fruits and vegetables. Cucmbers, beans, tomatoes, watermelons, strawberries, blueberries, raspberries, asparagus, apples, plums, and cherries just to name a few. Oh, and mulberries…and they are beauties. And they’re going in our ice cream in the form of mulberry syrup.
For the syrup, we first crush the berries using a potato masher and a hand-held pastry blender. After the juices are crushed out, the mulberries are strained out leaving only the juice. If you’ve never eaten a mulberry picked off of the tree, they could be described as a watered-down version of a blackberry. Because of their watered-down flavor, they are less saught after, but it is the exact reason why we first reduce the juice down by boiling. Once the juice has reduced, we add our organic cane sugar and reduce a bit more until a syrupy conistancy is achieved. The syrup is cooled and is ready to get layered into the pints during packaging.
It’s breakfast ice cream. Ultra creamy oat ice cream layered with intense mulberry syrup. Trying to put this lesser known berry on the map. Love, Frozbroz
Want to try it? You can win one of the only two pints in the world, filled with this fabulous, scratch made craft ice cream in our weekly pint giveaway. Enter your name in the comments section here, or on our facebook page under the posted contest. 2 lucky winners will be drawn randomly on Friday 7/19/13 at 4pm. Winners must be able to pick up locally and give us feedback. Pints must be claimed by email within one week or we will redistribute. 🙂 Good luck!
9 Replies to “Oat with Mulberry Syrup”
I’m always up for trying new flavors. Looks good!
How many mulberries did you use? I would like to try to make my own syrup for sundae toppings (we have a small mulberry tree in our backyard) but don’t know if we have enough. Thanks!
4 quarts of Mulberries yeilded approximately 1 quart of finished syrup. One cup of syrup goes a long way, so if you could harvest one quart of ripe berries, you’d be on your way.
I promise to eat it for breakfast! 🙂 Mulberries are my favorite!
Love the idea of breakfast ice cream. I’d love to try it!
I’ve been eating mulberries like crazy for the last few weeks. Sounds delicious!
Nuggets jerseys china for sale from china
Comments are closed.