Strawberry ice cream with mascarpone

Name: Strawberry ice cream with mascarpone
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 900 g Strawberries; 115 g Icing sugar; 3 drops of natural lemon aroma (from classic tube, Dr. Oetker); 4 TSP Vanillin sugar (dosing box, Dr. Oetker); 500 g Mascarpone; 150 g Whipped cream; 4 Ice cream wafer rolls

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

900 g Strawberries
115 g Icing sugar
3 drops of natural lemon aroma (from classic tube, Dr. Oetker)
4 TSP Vanillin sugar (dosing box, Dr. Oetker)
500 g Mascarpone
150 g Whipped cream
4 Ice cream wafer rolls

Directions

1
750 g strawberries wash, clean and chop. Puree with a blender. Sift the icing sugar. Mix 500 g strawberry puree with lemon flavouring, icing sugar and vanillin sugar. Mix mascarpone first with the whisk of the hand mixer until smooth, then gradually add the puree. Let the mixture freeze in an ice-cream maker. Alternatively, pour into a shallow bowl and freeze for at least 4 hours, stirring continuously.
2
Whip the cream with the whisks of the hand mixer until stiff. Layer 125 g of puree alternately with ice in a bowl. Let it freeze again for about 1 hour, then form balls. Wash, clean and halve 150 g strawberries. Pour 2 ice cream scoops into each glass. Decorate with 125 g puree, cream, strawberry halves and ice cream wafers. Put the rest of the ice cream scoops (approx. 20 pieces) back into the freezer