MASCARPONE ICE CREAM WITH BLACK CURRANTS
Incredibly creamy and fruity - this mascarpone ice cream with black currants is pure pleasure. It tastes like summer and provides refreshment on hot days. According to this recipe, you can make the black currant ice cream with mascarpone from only four ingredients and without an ice cream maker.
Provided by Katja
Categories Dessert
Number Of Ingredients 4
Steps:
- If you want to remove all the seeds and skins from the ice cream, first puree the black currants, pass them through a sieve and then mix them with mascarpone and powdered sugar. If you don't want to filter out any of the berries, just puree them together with mascarpone and powdered sugar until homogeneous.
- Whip the cream until stiff.
- Add the whipped cream to the currant and mascarpone mixture and mix gently until creamy and homogeneous.
- Transfer the ice cream mixture to sealable containers and refrigerate for about 4 hours until the ice cream mixture is firm. Let the ice cream stand at room temperature for about 10 minutes before serving to prevent it from becoming hard.
MASCARPONE & MARMALADE ICE CREAM
This grown-up ice cream is total heaven with anything chocolaty
Provided by Jane Hornby
Categories Dessert
Time 7h
Yield Serves 6 on its own or up to 10 with dessert
Number Of Ingredients 7
Steps:
- Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.
- Meanwhile, put the milk, mascarpone, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the mascarpone into the milk. Once just boiling, take off the heat and whisk this gradually into the egg mix to make a custard.
- Clean out the pan, then tip the custard into it. Cook gently for 15 mins, stirring all the time, until the mix is thick enough to coat the back of a wooden spoon. Don't let it boil or the eggs will scramble. Sieve into a bowl and leave to cool.
- Churn in an ice-cream machine until thick and smooth, then tip into a plastic container. Spoon over the marmalade, then use a skewer to ripple the marmalade through. Cover and freeze for at least 6 hrs until set. If you don't have an ice-cream machine, freeze the custard for 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. Swirl in the marmalade, then freeze solid.
Nutrition Facts : Calories 206 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 3 grams protein, Sodium 0.11 milligram of sodium
BLACKCURRANT NO-CHURN ICE CREAM
Balance out the tang of blackcurrants with the sweetness of condensed milk and double cream in this no-churn ice cream. It makes a creamy, fruity pudding
Provided by Clare Knivett
Categories Dessert
Time 40m
Yield Makes 1.5 litres
Number Of Ingredients 4
Steps:
- Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
- Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
- Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.
Nutrition Facts : Calories 175 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
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