Mulberry Ice Cream for 6 Servings

Instructions:

1. Combine fresh mulberries, maple syrup, and lemon juice in a saucepan over medium heat. Cook for 15–20 minutes, stirring occasionally, until the mixture reduces by half and becomes a thick, jammy syrup.
2. Press the mulberry mixture through a fine-mesh strainer to remove any remaining stems or seeds. Chill this syrup completely in the fridge.
3. Pour the heavy cream, coconut milk, honey, vanilla, and salt into a blender. Process on high for 60 seconds until the mixture is aerated and completely smooth.
4. Transfer the blended base to a bowl, cover, and chill in the refrigerator for at least 12 hours.
5. Pour the chilled base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes).
6. Transfer half of the churned ice cream into a freezer-safe container. Drizzle half of the chilled mulberry syrup over the top. Add the remaining ice cream, then drizzle the rest of the syrup.
7. Use a butter knife or skewer to gently swirl the syrup into the ice cream. Freeze for another 4 hours until firm.