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Cherry, Mint & Mascarpone Ice Cream
Indulge in this silky homemade ice cream. It's rippled with fresh cherry and mint sauce. And chunks of buttery shortbread. Adding mascarpone gives the ice cream and rich, creamy tang.
1 comment
Ingredients
- 400g cherries, plus extra to serve
- 250g caster sugar
- 2 mint sprigs
- 2 eggs & 4 egg yolks
- 350ml double cream
- 250g mascarpone
- 75g shortbread fingers, plus extra to serve
Prep: 30 mins + cooling + freezing | Cook: 25 mins
Method
1. Halve and stone the cherries. Scoop into a pan with 50g sugar and 2 tbsp water. Put on a lid and simmer for 5-10 mins, stirring occasionally, till the cherries have softened. Chop the mint leaves. Stir into the cherries. Blitz with a hand-held blender into a purée. Set aside to cool.
2. Crack 2 eggs into a large, heatproof bowl. Add 4 egg yolks and 200g sugar. Set the bowl on top of a pan half-filled with gently simmering water, making sure the bowl doesn’t touch the water. Gently whisk for 10-15 mins till the mixture is smooth and silky. Set aside to cool completely.
3. Lightly crush 75g shortbread fingers with a pestle and mortar. Whisk the cream and mascarpone together in a clean bowl. Fold in the cooled egg mixture. Pour into an ice cream maker. Churn following the manufacturer’s instructions. When it starts to thicken, add the purée and crushed shortbread. Churn a few more times. Transfer to a freezerproof tub. Freeze overnight till set.
4. Take the ice cream out of the freezer 10-15 mins before serving. Serve in scoops with extra shortbread on the side and a few extra fresh cherries.
5. Get Ahead
Make sure the bowl for your ice cream maker is in the freezer 24 hours before you want to make this ice cream. It helps to make this ice cream over 2 days. On day 1 freeze your ice cream maker bowl and complete steps 1 and 2. Store the egg mixture in the fridge. On day 2, complete step 3. The ice cream will be ready to eat the following day.
Make sure the bowl for your ice cream maker is in the freezer 24 hours before you want to make this ice cream. It helps to make this ice cream over 2 days. On day 1 freeze your ice cream maker bowl and complete steps 1 and 2. Store the egg mixture in the fridge. On day 2, complete step 3. The ice cream will be ready to eat the following day.
6. No Ice Cream Maker? No Problem
If you don't have an ice cream maker, fold the egg and mascarpne mixtures together, then add the cherry purée and lightly stir to just mix. Transfer the mix to a freezerproof container. Freeze for 12 hrs, giving it a gentle stir every couple of hours to fold the cherries through the ice cream and break up any large ice crystals.
If you don't have an ice cream maker, fold the egg and mascarpne mixtures together, then add the cherry purée and lightly stir to just mix. Transfer the mix to a freezerproof container. Freeze for 12 hrs, giving it a gentle stir every couple of hours to fold the cherries through the ice cream and break up any large ice crystals.
7. Reduce Food Waste
Leftover egg whites can be stored in a covered container in the fridge for a couple of days. You can use them to make a meringues, macaroons or these gorgeous, Italian-inspired Tiramisu Pavlovas.
Leftover egg whites can be stored in a covered container in the fridge for a couple of days. You can use them to make a meringues, macaroons or these gorgeous, Italian-inspired Tiramisu Pavlovas.
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Fish enthusast
Absolutely delightful!