Strawberry and Mascarpone Ice Cream
Originally published June 13, 2009
The strawberry season is in full swing here, and we've been picking and eating them as fast as we can. Luckily we have a berry picking patch nearby and can go and pick our own sweet berries. Of the 7 kg we've picked so far, I've made 7 jars of jam. We've been eating them plain, with whipped cream or yogurt or cut over cereal.
But I needed something new. My husband isn't one for very sweet things so a wonderful strawberry shortcake was out of the question. After taking a look at the weather report for this weekend, I suggested strawberry ice cream and it was accepted. I turned to Linda Tubby's "Ices Italia", a beautiful book on ice cream and sorbets with many wonderful flavors. I adapted her Peach and Mascarpone Ice Cream by substituting strawberries for the peaches. A wonderfully strawberry tasting ice cream in bright pink emerged.
Strawberry and Mascarpone Ice Cream (adapted from Linda Tubby)
160 g extra fine sugar
160 ml water
juice of half a lemon
250 g mascarpone
300 g ripe strawberries
Heat the sugar and water, stirring occasionally, until the sugar has melted. Remove from heat, mix in the lemon juice and pour into bowl. Place the bowl in the refrigerator to cool for 30 minutes.
Whip the mascarpone in a bowl with the cooled simple syrup. Add 200 g of the strawberries and pureé until the strawberries are chopped fine. Chop the remaining 100 g of strawberries and add to the bowl. Stir with a spoon to mix. Churn in the ice cream maker.
