Mascarpone ice cream

Method

1. Put the sugar and water in a heavy-based saucepan over medium heat. Stir until the sugar has dissolved. Use a wet pastry brush to remove any sugar clinging to the sides of a pan.

2. Bring the syrup to the boil, skim off any foam and simmer briskly for 7-10 minutes until the bubbles look syrupy. Do not allow to colour. Immediately remove from the heat and pour into a bowl to cool.

3. When the syrup is completely cold, combine it with the remaining ingredients.

3. Pour the mixture into an ice cream maker and process according to the manufacturer's instructions -about 20 minutes.

4. Spoon into a freezer-proof container, cover the surface with cling film and freeze until solid.

Comments                        add a comment

Be the first to add a comment...

Ingredients

250g Sugar
175ml water
250g Mascarpone
175ml Milk
5 tbsp plain yogurt

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!
Real Italian food for real food lovers