Strawberry Mascarpone ice cream, drizzled with balsamic vinegar
Noble Italian ingredients unite to form a truly delicious, rich strawberry ice cream!
  • About 450 gram strawberries (about 2 good cups puréed, or about 500 ml)
  • 150 gram sugar
  • 1-2 tablespoon(s) inverted sugar
  • 250 gram Mascarpone cream cheese
  • 150 ml cream
  • (Optionally) about 4 tablespoons red balsamic vinegar of good quality: Note - the vinegar can also be drizzled over the ice cream at the time of serving, should you prefer to make the ice cream without.
  • juice of 1 lemon
  1. Cut the strawberries in large pieces, add the sugar, shake well and let macerate for at least 30 minutes (in the refrigerator, preferably).
  2. Purée the strawberries (a hand mixer would do fine) and mix with the cream, the Mascarpone cream cheese, the inverted sugar, and the lemon juice (and, if incorporated from the start, the balsamic vinegar). Whisk well, to ensure that the Mascarpone cheese is well distributed.
  3. Churn in your ice cream machine according to instructions, or (without a machine) still-freeze in your freezer (see the post on making ice cream without an ice cream machine for good advise on how best to do this).
  4. Store in a freezer-safe container and cover with plastic film and a lid.
  5. When serving, splash about 1 tablespoon (or according to taste) additional balsamic vinegar over the scoop(s): if you already added vinegar to your ice cream base, this will significantly highlight the balsamic vinegar-touch (which otherwise would remain rather low-key, and more boost the strawberry flavour as such). If you did not add any before, you will notice that some balsamic vinegar drizzled over the scoops is a wonderful addition, guaranteed to make at least any adult tasters enthusiastic.