Mascarpone and Blackcurrant Ice Cream
8 servings
30 minutes
Ice cream made from mascarpone and black currants is a harmony of velvety tenderness and refreshing tartness. This dessert is inspired by European culinary traditions that value the combination of creamy texture with bright berry notes. Mascarpone, an Italian cheese with a creamy consistency, gives the ice cream a rich flavor, while black currants fill it with subtle fruity undertones. The three-layer structure allows you to enjoy a variety of flavors: from pure mascarpone to a berry whirlwind smoothly transitioning into a rich purple hue. An ideal dessert for summer evenings, elegant dinners, or cozy tea parties. Serve it slightly melted to reveal the full depth of flavor nuances or present it as layered balls – this way it will not only delight with its taste but also impress with its appearance.
1
Whisk the yolks with 50 g of sugar. Pour the cream into a saucepan, add the remaining 50 g of sugar from the yolks, and let steam form over low heat while stirring occasionally. Reduce the heat to minimum and slowly pour in the whipped yolks while continuously stirring. Bring the mixture temperature to 82 degrees and immediately transfer it to another container to stop the heating process. Place it in the refrigerator until completely cooled.
- Egg yolk: 4 pieces
- Sugar: 200 g
- Cream 35%: 200 ml
- Sugar: 200 g
2
When the mixture is cool enough, take it out, mix half (about 300 ml) with mascarpone, and transfer it to the ice cream maker, turning it on for 10-15 minutes.
- Cream 20%: 300 ml
- Mascarpone cheese: 250 g
3
We prepare puree from berries and remaining sugar. Add or reduce sugar to your taste and the acidity of the berries.
- Berry puree: 200 g
- Sugar: 200 g
4
We line the mold with food wrap, letting the edges hang over for later covering. We place the first whipped part of the ice cream from the ice cream maker. It is white and exclusively mascarpone. We immediately put it in the freezer.
5
We put the second part of the egg-cream mixture back into the ice cream maker and add half of the berry puree. We turn on the ice cream maker for another 7-10 minutes. We place half of this portion of ice cream on top of the white layer. We put it back in the freezer.
- Berry puree: 200 g
6
Add the remaining berry puree to the leftover lavender ice cream and turn on the ice cream maker for 7-10 minutes. This color will become almost red. Take the mold out of the freezer and place this part of the ice cream in it. Cover it with plastic wrap and put it in the freezer overnight.
- Berry puree: 200 g
7
When it's time to serve, take the ice cream mold out a bit in advance (about 15 minutes) so the ice cream comes out easily. You can also make ice cream balls in these three colors. It will look very impressive too.