Strawberry ripple mascarpone ice cream

Strawberry ripple mascarpone ice cream

By
From
The Natural Cook
Serves
6-8
Photographer
Laura Edwards

No ice-cream machine necessary. This is a very easy recipe to make. If you don’t have time to make your own jam, shop-bought will do the job.

Ingredients

Quantity Ingredient
200g Strawberry jam
250g mascarpone
150ml double cream

Method

  1. Mix the mascarpone into the cream and whip the mixture until it forms stiff peaks.
  2. Pour into a large freezer-proof container and put in the freezer. Remove after an hour and stir, then return to the freezer. After another hour, remove and stir in the strawberry jam with just a couple of turns, to create a ripple effect. Repeat this stirring process two or three more times, stirring just a little in order to keep the ripples of strawberry jam, until almost set.
  3. Remove from the freezer 10 minutes before serving. Use a spoon dipped in boiling water as a scoop.

Storage

  • Ice cream will keep in the freezer for a month.

Cook natural

  • Making jams and preserves is a time-old tradition for preserving gluts of fresh produce. Make the most of seasonal fruit and veg and buy in bulk while it is cheap, preserving it whenever you can. Pectin is a natural setting agent that occurs in some fruits, mostly in the rinds and pips. It is extracted and sold in a powder form, or mixed into jam sugar. If you don’t want to use white jam sugar, then buy the powder, or make your own liquid pectin using apple peelings and cores, and use raw cane sugar – or another less processed sugar – instead.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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