It’s finally strawberry season! I decided to make this ice cream with the first strawberries I bought for the season. Alright, I actually ate some of them as well, I had to make sure they tasted ok – can you blame me? I was inpsired by my friend My Feldt when I made this recipe. In her book there is a strawberry sorbet which she tops with lime sugar, and since trying that I’ve been obsessed with the idea. I also tried it with some of the rose sugar from my previous post, so good! This is probably my new favorite ice cream!
Strawberry mascarpone ice cream with lime sugar
Makes approximately 3/4 quart
If you don’t have an ice cream maker, pour the mixture into a freezer container and put in the freezer. When partially frozen (after 2-3 of hours), take it out and whip it with an electric mixer to break up the ice crystals. Repeat 3-4 times during the freezing process. Freeze until firm enough to scoop. It won’t be exactly the same as when you use a machine for churning but it’ll still be delicious!
Strawberry mascarpone ice cream
- 350 g strawberries, hulled
- 100 g (scant 1/2 cup) granulated sugar
- 1 tbsp. balsamico (can be omitted)
- zest from 1 lime
- juice from 1 lime
- 100 ml (1/3 cup + 1 1/2 tbsp.) heavy cream
- 250 g mascarpone
- 1 tbsp. vodka (can be omitted)
- zest from 1 lime
- 3 tbsp. granulated sugar
- Halve the strawberries and place them in a large bowl. Add the sugar, balsamico, lime zest and lime juice. Stir gently with a spoon and let the mixture macerate for 15 minutes until the strawberries release liquid.
- Puree the strawberries using an immersion blender, then stir in the cream and mascarpone and mix with the immersion blender until smooth. Cover the bowl and place it in the fridge until completely cold, about 1-2 hours. Stir in vodka if using.
- Pour the mixture into an ice cream maker and churn according to your manufacturer’s instructions. Serve immediately as soft serve ice cream, or transfer ice cream to a freezer container with a tight fitting lid. Smooth the top with a spatula, cover with the lid and freeze until firm, about 2-4 hours.
- Place the zest from the lime in a small bowl. Add the sugar and rub until sugar is fragrant. Serve the ice cream with some sugar sprinkled on top.