Mascarpone Ice Cream with Summer Berries

  • Mascarpone Ice Cream with Summer Berries

Mascarpone Ice Cream with Summer Berries

Description


(serves 6)

 

INGREDIENTS

 

½ vanilla bean (sliced lengthways)

175g mascarpone

2 eggs (separated)

125g icing sugar

50ml Limoncello

250ml cream (lightly whipped)

600g mixed berries (eg strawberries, raspberries, red currants)

icing sugar to garnish

 

METHOD

 

  • Scrape vanilla bean and add seeds to mascarpone (reserve pod for use at a later date).

 

  • In a large bowl beat together vanilla seeds, mascarpone, egg yolks, icing sugar, and Limoncello.

 

  • In a separate bowl whisk egg whites until soft peaks form. Gently fold first measure of cream, and egg whites into mascarpone mixture (add egg whites in two batches, so you “loosen” the mixture first).

 

  • Pour mixture into mould(s) cover and freeze for a least 4 hours, but preferably overnight.

 

  • Approximately 5 minutes before serving, remove ice cream from freezer and serve with berries. Sieve icing sugar over berries and serve immediately.