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.
Servings: 8
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.