Spicebush Ice Cream has a flavor unlike anything else you’ve had before. You can make the flavor strong or mild. Some people say it’s a little bit like nutmeg . . . I think it’s a bit sweet and could possibly replace your need for sugar in your favorite dishes.
I recommend trying this recipe out ASAP while the red, spicebush berries are still available.
First, gather the red, spiceberries. Don’t eat them plain! They are used as a spice . . . which means they are spicy. Okay, fine. You can nibble a teensy bit to test it out. But, bring the rest home. Eight berries will do for this recipe, but any extras you can lay out on a tray to dry.
Once gathered, you have three options.
a. Use immediately.
b. Dry and use.
c. Dry and use in an extract.
For this, I used 8 berries immediately, without drying.
Slice each berry in half.
Simmer berries in 1 cup of whole milk for 30 minutes.
Strain milk and berries through a sieve.
Mix with 2 cups of cream (whipping cream) with the spicebush milk. Add 1/2 cup of sugar and a pinch of salt. Mix until the sugar dissolves.
Put in your fridge for 1 hour.
Put in your ice cream maker and follow the directions that came with it.
If you give this recipe a try or have any questions, please leave a comment below!