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Berry swirl cheesecake ice cream

Berry swirl cheesecake ice cream

My other half and I were lucky enough to take advantage of his Dad's bumper crop of strawberries and raspberries over the last couple of weekends and had a haul of about 6 kg in all. When it came to deciding what we were going to do with them, I already had my ideas planned out. I made a not terribly successful strawberry curd, but one thing that really worked was a thick, creamy and luscious ice cream.

I really like making ice cream but making a custard with eggs etc can be a bit of a faff so I thought just simple double cream with some mascarpone would give me a deliciously smooth texture. The ice cream was very popular and didn't last long but with mascarpone and double cream in it it's not exactly low fat so it's for special occassions only!


300 ml double cream
100 ml milk
6 tbspoon icing sugar
1 tsp Vanilla extract
Generous glug of Cointreau
Handful each of raspberries and strawberries
100g caster sugar
250g tub mascarpone

Put the strawberries and raspberries in a pan with the caster sugar and warm until the sugar dissolves. Bring to the boil and reduce the mixture if your strawberries are a bit watery. Allow to cool. Put the mascarpone in a bowl and add the icing sugar and vanilla extract. Mix to combine then add the cream and milk and mix well with a whisk. Add this mixture to your ice cream maker and churn until very thick and coming away from the sides. While the ice cream is churning push the fruit mix through a sieve to remove the seeds, then add the Cointreau and set aside. Once the ice cream has churned marble the fruity coulis through it and put in the freezer to set fully. Serve the ice cream with some buttery shortbread.

Strawberries and raspberries

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Reader Comments (2)

How much mascarpone did you use?

July 25, 2009 | Unregistered CommenterJennifer

Cheesecake ice cream, oh that must be summer dessert heaven.

July 28, 2009 | Unregistered CommenterKitchen Goddess

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