After what has seemed like months of endless grey clouds and drizzle, the sun finally decided to grace the UK with its presence and Britain has just enjoyed a week of uncharacteristically warm weather, which some of us Brits are quite frankly not used to.
Despite the fact it has been uncomfortably hot at points, I have tried to make the most of the sunshine as it will be over all too soon and at the weekend I had my first (and probably last) barbecue of the year and made homemade ice cream.
When I think of summer one of the first things that pops into my mind is ice cream. When I was a little girl my dad worked as an ice cream man and the summer holidays consisted of playing outside with my sisters, endless supplies of ice cream and ice lollies and the occasional trip out in the ice cream van, if I was good!
So, I’m sure you’ll understand why the hot weather meant that I just had to have ice cream and what could be a more perfect excuse to make my own? It’s also surprisingly easy – it’s a no churn recipe, so you don’t need an ice cream machine but an electric whisk is always a good idea.
When it came to choosing flavours, I decided to use mascarpone cheese as a nod to my Dad (he’s Italian so it seemed like the perfect ingredient) and raspberry which is a lovely sharp contrast to the creamy mascarpone – this recipe is incredibly versatile though, so you can go to town creating tonnes of interesting flavour combinations!
No Churn Mascarpone And Raspberry Ice Cream
For the Raspberry Sauce:
125g fresh raspberries
1 tbsp caster sugar
25 ml cold water
For the Ice Cream:
250g cheese mascarpone, room temperature
397g can sweetened condensed milk
600 ml double cream
1 tsp vanilla extract
1. To make the raspberry sauce: place the raspberries, sugar and water into a food processor and blend to a puree. Push the purée through a sieve to remove the seeds then set it aside for later.
2. For the ice cream, soften the mascarpone cheese with an electric whisk until it is very soft, add the condensed milk and vanilla extract then whisk until the mixture is smooth. In a separate bowl, whisk the double cream until it forms soft peaks, gently fold through the condensed milk and mascarpone mixture without knocking too much volume from the cream, but ensuring that all the ingredients are combined.
3. Drizzle half of the raspberry sauce over the ice cream mixture but don’t fold it through. Spoon the mixture into a large freezable container and place in the freezer for at least 6 hours or overnight and refrigerate the remaining raspberry sauce.
4. Thaw the ice cream before serving with the remaining raspberry sauce.