Mascarpone ice-cream with strawberries
Just like strawberries and cream, only colder. And much, much better. Add raspberries, red currants or any other berries you have to hand.
Photo: Marina Oliphant
Have your say
- 200g castor sugar
- 300ml water
- 250g mascarpone, chilled
- 1 tbsp liqueur such as Frangelico
- 1 tbsp lemon juice
- 1 punnet strawberries
- 1 tbsp small mint leaves
Combine sugar and water in a pan and bring to the boil, stirring. Boil for three minutes, set aside to cool then chill. Whisk the mascarpone and sugar syrup together, then whisk in the liqueur and lemon juice.
Churn in an ice-cream maker according to the manufacturer's instructions (usually about 20 minutes) until frozen, or freeze in a shallow container and stir to break up the crystals every hour for three hours. Store in the freezer and transfer to the fridge for 10 minutes before serving to soften slightly. Wash and hull the strawberries and cut in half.
Arrange strawberries around scoops of ice-cream, scatter with mint and serve.