No Churn Mixed Berry Mascarpone Ice Cream Food

NO CHURN MIXED BERRY MASCARPONE ICE CREAM

Steps:

• In a food processor or blender, puree the fruit. Add the lemon juice and lemon zest to the fruit mixture and set aside.
• In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until soft peaks form.
• Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined.
• Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan, cover with plastic wrap and freeze for 4-6 hours.

NO-CHURN ICE CREAM

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.

NO CHURN BLUEBERRY MASCARPONE ICE CREAM

Steps:

• Put a 9x3x5 loaf pan in the freezer.
• For the blueberry jam, combine all the ingredients in a sauce pan over medium high heat and cook, stirring often until the blueberries are soft and syrupy about 10 minutes
• Remove from the heat and let it cool. Place into the refrigerator to speed this up.
• To make the mascarpone Ice cream base, combine the mascarpone cheese, condensed milk, vanilla, and salt in a large bowl, stir to combine.
• Whip the heavy cream with a mixer on medium high speed until firm peaks form. Fold in mascarpone mixture with the whipped cream until well blended. Pour the mixture into the chilled pan and freeze, covered until it's almost set about 2 hours
• Remove from the freezer and swirl in the cooled blueberry jam with a spoon. Return to the freezer until solid, about 4-5 hours

Steps:

• Make Saskatoon berry pie filling/sauce as per directions. Cool completely.
• In a large bowl, beat whipping cream to stiff peaks.
• Add Saskatoon berry sauce, vanilla and coconut extracts, condensed milk and cinnamon to whipped cream.
• Stir only until combined.
• Pour into a container ( I like to use a 9X5 loaf container) but you could use any container.
• Cover with plastic wrap and freeze for 8 hours or overnight.

MIXED BERRY NO-CHURN ICE CREAM

Steps:

• Combine the berries, sugar, and lemon zest in a medium-sized saucepan and set over medium heat. When mixture starts to bubble, turn heat to medium-low and cook 5 minutes more, stirring and smashing berries as they cook. Push hot berry mixture through a fine mesh sieve to remove seeds. This is slow work and berries are very seedy. Use a large wooden spoon and keep pushing until all you're left with is a sticky mix of seeds and pulp. Discard seed mixture. Allow the juice to cool to room temp or set in the fridge for 20 minutes.
• In a medium-sized bowl, stir the condensed milk into the berry juice. Add vanilla, lemon juice, and sea salt.
• In a large bowl, whip the heavy cream to soft peaks. Fold the berry mixture in with the cream.
• Spoon into a metal loaf pan, cover with a lid or plastic wrap, and freeze for at least 4 hours.