Strawberry Mascarpone ice cream

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9 Responses

  1. Leila says:

    Hi Anders,

    This is a great recipe and definitely could be adapted for many different kinds of fruit flavours. I agree that an eggless base is best for fruit ice creams – it really brings out the freshness of the fruit.

    I was wondering, do you think this recipe could be adapted to use clotted cream instead of mascarpone? I’m trying to create a sort of Devonshire cream tea type recipe!

    Thanks so much!
    Leila x

    • Anders says:

      Hi Leila,

      Thanks – glad to hear that you like the recipe!
      As to your question, I think you well could test and see – while not exactly the same thing, clotted cream also has a high fat-content. The final flavour-touch ought to be different, but I suppose that would be part of the point when inventing a Devonshire cream tea-recipe 😉 ? Best of luck, and do let me know how it works out if you try!

      • Leila says:

        Great stuff thanks Anders! Yes the flavour will be a bit different and I’ll definitely omit the balsamic with the clotted cream but I’m excited to give it a try! Will keep you posted 🙂

        Leila x

  2. Kayne says:

    About how much does this recipe make? 1 or 2 quarts?

  3. Leila says:

    Hi all,

    So I’ve finally tried out the clotted cream tea recipe. Here goes:

    Macerate 450g chopped strawberries with 150g sugar and the juice of 1 lemon.

    Whisk 160g cream (I used double cream for a seriously rich texture, but you could use single cream) and 227g clotted cream (random amount because that’s how much was in the tub!). Leave both to chill in the fridge for an hour or so (or overnight).

    Meanwhile, crumble two fruit scones into chunks and toast. Leave to cool, then freeze overnight.

    The next day, purée the strawberries then whisk into the chilled cream mixture. Churn in your ice cream machine, and five minutes from the end add in the frozen scone pieces.

    For something a bit different, serve a scoop straight onto a warm toasted fruit scone. Enjoy! x

  4. Karen Thurston says:

    I’ve made two batches already as it quickly became a family favorite! Since a 10 year old is involved, we left the balsamic as an option to put on top. Frankly, the strawberry flavor is just soooo good, I couldn’t bear to add a thing.
    Thank you for sharing such yummyness with us!

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