Swirled strawberry mascarpone ice cream

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash and clean the strawberries and dab them dry thoroughly. Finely puree the strawberries with 50 g icing sugar and lemon juice. Remove approx. 50 g strawberry puree for the strudels. Whip the mascarpone and 2 tbsp. icing sugar with the whisk of the hand mixer for 5-6 minutes

2. 2

   Stir in the strawberry puree bit by bit, continue stirring for 2-3 minutes. Whip cream until stiff, fold in. Pour mixture into a mould lined with foil (approx. 25 x 13 cm), smooth it down, freeze for 30-40 minutes

3. 3

   Add the rest of the strawberry puree in strudels to the mixture. Freeze for another 4-6 hours, preferably overnight

4. 4

   To serve, take out the ice cream, let it temper for about 20 minutes, then cut it into pieces

5. 5

   Waiting time 5-7 hours

Nutrition Facts

KCAL
210 kcal

CARBS
11 g

FATS
17 g

PROTEINS
2 g