Blueberry Lemon Mascarpone ice cream
The Mascarpone lemon base provides a smooth and perfect frame for the blueberry ripple, establishing a truly delicious ice cream combination guaranteed to please!
  • about 340 gram Mascarpone cream cheese
  • 300 ml (about 1⅓ cup) cream (slightly whipped)
  • about 225 gram caster sugar [Note: this is the total amount - reduce the sugar coming with your jam below!]
  • 2-3 tablespoon(s) inverted sugar (such as Agave nectar, honey or glucose syrup)
  • zest and juice of three lemons (for an even zestier tilt, add zest of yet another lemon)
  • about 300 gram blueberry jam of good quality (preferably at least 50 % fruit)
  1. Mix the cream, the Mascarpone cream cheese, the inverted sugar, and all the lemon zest, and juice of 2 of the lemons. Also add the caster sugar (making sure to reduce the amount with the sugar which the jam below will add to the ice cream later ...)
  2. 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) until firmed up but still not finished.
  4. While waiting for this (or earlier still) prepare the blueberry jam for rippling: add the remaining lemon juice (1 lemon's worth) to the jam and mix well.
  5. When the ice cream base is firm but not fully finished, put the base in a freezer-proof container.
  6. Ripple in the blueberry jam-mix, cover the ice cream with plastic film and lid and store in your freezer until firmed up (about 1-2 hours or so).
In case you consider the amounts of total sugar too high for you, consider replacing at least half of the sugar with xylitol (birch sugar).