Mascarpone and redcurrant ripple icecream

This delicious creamy mascarpone and redcurrant ripple ice cream needs just 4 ingredients: Mascarpone, redcurrants, sugar and lemon.

An easy to make ice cream which makes the most of seasonal redcurrants. The creamy mascarpone has a subtle lemon flavour which contrasts beautifully with the redcurrant ripple which is bursting with summer flavour.

Redcurrants

Redcurrants are a type of berry known for their bright, tart, sweet taste and harvested during the summer season and are usually available July through to early September. 

If like me you adore these sweet juicy summer fruits that burst with flavour then you are sure to be looking for ways to serve them, although they are also delicious eaten straight from their stems.

Perhaps you grow your own or just grab them on the rare occasions you see them at the shops or market. Now that you have these sweet, juicy berries you just have to decide what to make from them.

Of course, they are great for making redcurrant jelly but if you only have a few you can use a few just to decorate some fruit tarts such as my elderflower and mascarpone cream tartlets or other summer desserts.

You only need 200g (7oz) to make my easy peach and redcurrant cake - gosh those two flavours go well together! Or you could make this amazing mascarpone and redcurrant ripple ice cream which, incidentally, is fabulous served with the peach and redcurrant cake.

Ingredients to make the redcurrant ripple ice cream

If you need another reason to make this ice cream other than its amazing flavour then how about the fact it only requires 4 ingredients and does not require making a custard base required for so many ice creams.

All you will need to make this ice cream:

• Redcurrants
• Mascarpone - a soft Italian cream cheese.
• Lemon - Un-waxed as you will be using both the grated zest and juice
• Caster sugar  - I like to use golden caster sugar for most of my baking. It's the same as normal caster sugar, but it's unrefined, It is a little more flavoursome with light caramel tones. 
• Water

Scroll down for quantities and full printable recipe at the bottom of this post.

Method

Step 1 Make a simple syrup by dissolving caster sugar in water. Then add the lemon juice and zest and boil for 3 minutes. Allow to cool.

Step 2 Beat the mascarpone, then gradually beat in the cooled lemon syrup with a wooden spoon or balloon whisk until combined.

Step 3 Churn in and ice cream maker until thick and creamy. Alternatively pour into a shallow freezer-proof container and freeze. After a couple of hours remove from the freezer and break up the ice crystals with a fork Repeat until the mixture is thick and slushy.

Step 4 Remove the redcurrants from their stems and blitz with the caster sugar in a jug blender or with a stick blender.

Step 5 Pass the mixture through a non-metallic sieve pressing through as much as possible. Discard the seeds.

Step 6 When the mascarpone mixture is thick but not frozen solid, drizzle the redcurrant puree over the ice cream and ripple through with a knife or spatula to form a marbled mixture. Then freeze until solid.

Do I need an ice cream maker to make this mascarpone and redcurrant ripple ice cream?

You can make this ice cream without an ice cream maker but if like me you love making ice cream then it is well worth investing in an ice cream maker.

Not only does it make life easier - No need to keep opening the freezer to take the ice cream out and break up the ice crystals. But it also speeds up the process.

There are two main types:

• Freezer assisted ice cream makers - The bowl is kept in the freezer or placed in the freezer several hours before required. Relatively inexpensive but you will need enough space in the freezer to store the bowl.
• Free standing ice cream machines - With these machines there is no need for the length pre-freezing as they have their own compressor to chill the ice cream as it churns. But they are expensive and bulky.

How long will homemade ice cream keep?

All homemade ice creams are best eaten as fresh as possible as they do not contain the preservatives or stabilisers that commercially made ice cream have.

For the best flavour consume within two weeks and do not store longer than 2 months.

If you are not serving straight away transfer to a freezer container that is the correct size for the volume of ice cream you have and has a tight-fitting lid.

If your ice cream does not fill the container because you don't have the correct size or because you have already consumed some, cover the surface of the ice cream with cling wrap or press down some baking parchment onto the surface to exclude air and prevent ice crystals forming on the surface.

To serve

Remove the ice cream from the freezer and place in the refrigerator about 30 minutes before serving to allow it to soften sufficiently to scoop.

Serve with a sprig of fresh redcurrants if you have them. Serve on it's own or with a wafer biscuit such as my langues du chat biscuits.

It also goes well with other summer berry dishes. Try with a traditional summer pudding. Divine!

Variations

Try varying the ripple. Blackcurrant, blueberry, raspberry strawberry and mango would all work really well.

To change the base add orange or lime juice and zest in place of the lemon.

📖 Recipe

Easy Mascarpone and redcurrant ripple ice cream

Mascarpone mixed with a simple lemon syrup makes a smooth creamy base that is then streaked with redcurrant purée in this delicious and easy to make ice cream.

Course Dessert

Cuisine British, International

Keyword easy

Prep Time 20 minutes mins

Cook Time 0 minutes mins

Chilling and freezing 4 hours hrs

Servings 8

Author Jacqueline Bellefontaine

Print Recipe Pin Recipe Save Recipe Saved!

Equipment

• Ice cream maker optional
• saucepan
• fine grater
• lemon squeezer
• spoon
• mixing bowl
• wooden spoon
• freezer-proof conainer
• Measuring jug )

Ingredients

for the ice cream base

• 225 g (8oz) golden caster sugar
• 450 ml (¾pt) water
• 1 lemon finely grated zest and juice
• 500 g (1lb 2oz) mascarpone

for the redcurrant ripple

• 225 g (8oz) redcurrants
• 25 g (1oz) caster sugar

Instructions

To make the mascarpone base

• Place 225g (8oz) sugar and450ml (¾pt) water in a small saucepan and heat gently stirring until the sugar dissolves.
• Add the finely grated zest and juice of 1 lemon to the pan and bring to the boil. Boil gently for 3 minutes. Then remove from the heat and allow to cool completely.
• Beat 500g (1lb2oz) mascarpone to loosen then gradually beat in the syrup. Chill.

To make the redcurrant ripple

• Blitz 225g (8oz) redcurrants with 25g (1oz) sugar in a blender then press through a sieve to form a smooth purée. Discard the seedy fruit pulp in the sieve. Chill

To complete

• Churn the mascarpone base ice cream in an ice cream maker until thick. Alternatively pour into a shallow freezer-proof container and freeze until thick and semi-frozen, taking the mixture out of the freezer and breaking up the ice crystals several times.
• When the ice cream is thick but not frozen solid. drizzle the redcurrant purée over the surface and gentle ripple through the mixture using a dinner knife or metal spoon to form a marbled effect.
• Place in the freezer and freeze until firm.

Notes

Cook's Tip:

Whether you are using an ice cream maker or freezing it in the freezer. To get the best results make sure that you chill the mixture before churning/freezing.

If not using an ice cream maker. Freeze in a shallow container to help speed up the freezing process. Metal containers such as a loaf tin or roasting tin will conduct the cold faster and also help to speed up the time it takes to freeze.

Transfer to a deeper container with a tight-fitting lid if not serving straight away.

To serve:

Remove from the freezer about 30 minutes before serving and place in the refrigerator to soften for scooping

Store:

Best eaten within two week but can be stored in the freezer for up to 2 months.

 

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