Vanilla, White Chocolate & Mascarpone Ice Cream
Ingredients
- 200g (7oz) caster sugar
- 400g (14oz) mascarpone (Italian full fat cream cheese)
- 10ml (2 tsp) SuperCook Select Vanilla Extract with seeds
- 150ml (5fl.oz) double cream
- 100g (4oz) Dr. Oetker White Continental Chocolate, grated
Method
- Put the sugar in a saucepan with 350ml (12fl.oz) water, and heat stirring, until dissolved.
- Bring to the boil then simmer, uncovered, for 10 minutes until syrupy. Allow to cool completely.
- In a mixing bowl, gradually whisk the syrup into the mascarpone cheese. Add the Vanilla Extract with seeds. Lightly whip the cream and fold into the mixture along with the grated White Belgian Chocolate.
- Transfer to a freezer container, cover and place in the coldest part of the freezer and freeze for at least 4 hours until firmly frozen. Stand at room temperature for about 15 minutes, to soften, before serving.
Serves: 4 - 6
Note: this ice cream is a rich fondant-style ice cream with a subtle hint of vanilla and it doesn’t need stirring during freezing. The mixture doesn’t freeze solidly because of the sugar syrup, but still needs to soften slightly before spooning to serve. For a strong vanilla flavour, use 15ml (1 tbsp) Vanilla Extract with seeds.