Mascarpone and Blackcurrant Ice Cream

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Mascarpone and Blackcurrant Ice Cream

Ingredients

Whole egg - 4 pieces
10% cream - 7 fl oz
Cream 22% - 10 fl oz
Sugar - 7.1 oz
Mascarpone Cheese Unagrande - 8.8 oz
Chestnut puree - 7.1 oz

Step by Step guide

Step 1

Whisk the yolks with 50 g of sugar. Pour the cream into a saucepan, add the remaining sugar (50 g) from the yolks, and over low heat, allow steam to form, stirring the cream occasionally. Reduce the heat to the minimum and slowly pour in the whisked yolks while continuously stirring. Bring the mixture temperature to 180°F and immediately transfer it to another container to stop the heating process. Place it in the refrigerator until completely cooled.

Step 2

Once the mixture is sufficiently cooled, take it out, mix half (about 300 ml) with the mascarpone, and transfer it to the ice cream maker, turning it on for about 10-15 minutes.

Step 3

Prepare the puree from the berries and the remaining sugar. Adjust the sugar to your taste and the acidity of the berries.

Step 4

Line a mold with plastic wrap, allowing the edges to hang over for later covering. Spoon the first whipped portion of ice cream from the ice cream maker into the mold. It will be white and purely mascarpone. Place it immediately in the freezer.

Step 5

Put the second part of the egg-cream mixture back into the ice cream maker and add half of the berry puree. Turn the ice cream maker on for another 7-10 minutes. Spoon half of this portion of ice cream onto the white layer. Place it back in the freezer.

Step 6

In the remaining portion of the purple ice cream, add the remaining berry puree and turn the ice cream maker on again for 7-10 minutes. This color will become almost red. Take the mold out of the freezer and spoon this portion of ice cream on top. Cover with plastic wrap and return it to the freezer for the night.

Step 7

When it's time to serve, take the mold with the ice cream out a little in advance (about 15 minutes) so that the ice cream easily comes out of the mold. Alternatively, you can scoop ice cream balls from these three colors. It will also look very impressive.