MASCARPONE-BERRY ICE CREAM
If you are looking for a recipe to make ice cream without an ice cream maker, look no further. This delicious mascarpone ice cream is made with raspberries and strawberries. I like to serve it with extra berries and vanilla sauce. You can use other berries as well, of course.
Provided by Tinkerbell
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h15m
Yield 4
Number Of Ingredients 6
Steps:
- Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
- Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.
Nutrition Facts : Calories 689.6 calories, Carbohydrate 31.8 g, Cholesterol 160.9 mg, Fat 59.7 g, Fiber 4.3 g, Protein 13.8 g, SaturatedFat 32 g, Sodium 121.5 mg, Sugar 22.9 g
MASCARPONE & MARMALADE ICE CREAM
This grown-up ice cream is total heaven with anything chocolaty
Provided by Jane Hornby
Categories Dessert
Time 7h
Yield Serves 6 on its own or up to 10 with dessert
Number Of Ingredients 7
Steps:
- Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.
- Meanwhile, put the milk, mascarpone, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the mascarpone into the milk. Once just boiling, take off the heat and whisk this gradually into the egg mix to make a custard.
- Clean out the pan, then tip the custard into it. Cook gently for 15 mins, stirring all the time, until the mix is thick enough to coat the back of a wooden spoon. Don't let it boil or the eggs will scramble. Sieve into a bowl and leave to cool.
- Churn in an ice-cream machine until thick and smooth, then tip into a plastic container. Spoon over the marmalade, then use a skewer to ripple the marmalade through. Cover and freeze for at least 6 hrs until set. If you don't have an ice-cream machine, freeze the custard for 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. Swirl in the marmalade, then freeze solid.
Nutrition Facts : Calories 206 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 3 grams protein, Sodium 0.11 milligram of sodium
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