Strawberry Mascarpone Ice Cream
A creamy strawberry ice cream made with mascarpone and sour cream.
Ingredients
| 250 g | mascarpone | |
| 200 g | sour cream | |
| 250 + 150 g | strawberries, washed and hulled | |
| 3/4 cup | 180 ml | sugar |
| — | grated zest of 1 lemon | |
| 200 ml | whipping cream | |
| 1/2 cup | 120 ml | chocolate drops, optional - also for garnish |
| — | fresh strawberries and mint leaves, for garnish |
Instructions
- Cut the strawberries into small cubes.
- Mix the mascarpone, sour cream, 250 g of strawberries, the grated lemon zest and the sugar and blend or puree until a homogeneous mixture is obtained, then transfer to a large bowl.
- Whip the whipping cream with a mixer on high speed to soft peaks.
- Gradually add the whipped cream to the strawberry mixture, stirring from the bottom up.
- Cover the bowl with cling film and leave in the fridge for an hour or two to cool the mixture, meanwhile freezing the container in which you will freeze the ice cream.
- Beat the cooled mixture with a mixer on medium speed and add the remaining 150 g of strawberries and the chocolate drops, stirring gently from the bottom up. *** We later unanimously concluded that adding the chocolate to the ice cream before freezing it is a serious mistake, because the taste of the frozen chocolate changes completely!!! - so it may be better to use the chocolate drops, if added at all, for garnishing.
- Pour the finished mixture into the freezing container, close with a lid or cover tightly with cling film and leave in the freezer for at least 4 hours, stirring from time to time - until the mixture is completely frozen.
- Before serving, transfer the ice cream to the fridge for 20-30 minutes.
- Serve garnished with fresh strawberries and mint leaves or chocolate drops, if desired.