Strawberry & Mascarpone Ice Cream
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Strawberry & Mascarpone Ice Cream
The perfect warm weather treat, this creamy strawberry and mascarpone ice cream pairs sweet, juicy berries with the subtle tang of mascarpone for a rich yet refreshing dessert.
Macerated Strawberries:
- 1 cup hulled strawberries (finely chopped)
- 2 tablespoons granulated sugar
Ice Cream:
- 3 cups hulled strawberries (finely chopped)
- 1/2 cup granulated sugar
- 1 300 ml can sweetened condensed milk
- 1 cup mascarpone cheese
- 2 cups heavy cream
- Place 9-inch square cake pan in freezer to chill.
- Macerated Strawberries: In small bowl, stir strawberries with sugar; let stand until syrupy, about 30 minutes.
- Ice Cream: Meanwhile, in blender, purée strawberries with sugar; strain through fine-mesh sieve into large bowl, pressing on solids with back of spoon and scraping bottom of sieve to extract pulp. Discard solids. Whisk in condensed milk and mascarpone.
- In bowl, beat cream until stiff peaks form, about 3 minutes; fold into mascarpone mixture just until combined.
- Scrape half of the mascarpone mixture into chilled pan; top with half of the Macerated Strawberries. Repeat with remaining mascarpone mixture and Macerated Strawberries; using small knife, swirl together to create marble effect. Freeze for at least 5 hours before serving.
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