Strawberry Mascarpone Ice Cream
A super easy no churn ice-cream that's inspired by the old school Ekka sundaes. Our spray-free strawbs from Luvaberry are so sweet and delicious at the moment we couldn't resist recommending this decadent recipe from the lovely Clare! It'll delight amongst youngsters and adults alike!
Makes around 10 serves. Check out Luvaberry's strawbs here.
- Lay the strawbs out on a lined baking tray, sprinkle over the sugar. Bake for 30 minutes at 170 degrees. Remove from the oven and allow to cool completely (you can put them in the freezer to speed this process up!)
- Once the strawbs are cool, blend them with the vanilla and condensed milk until smooth. You could mash by hand if you don't have a blender, it'll just make the ice cream a bit chunky. A stick blender works well too!
- In a large bowl whisk the cream and mascarpone together until light and fluffy.
- Gently fold the strawberry mix into the cream mix. A few ripples of cream mixed is totally fine, better than beating out all the air - be gentle!
- Pour the mix into a container, put an airtight lid on it, and store in the freezer. You should have set ice cream in 4-5 hours, and it'll last about a week without getting too icy.
- Serve it however you like! Topped with cream and chopped strawberries is a fave :)
Recipe by Clare Scrine @sharedtablecooking
Find her fabulous recipe book 'The Shared Table' here.
Don't forget to send your recipe suggestions to community@foodconnect .com.au
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