Mascarpone Ice Cream with Basil
Mascarpone ice cream with basil is a recipe featuring fresh ingredients from the ice category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g marzipan base
- 180 g sugar
- 3 eggs
- 50 ml whipping cream
- 150 g flour
- 1 vanilla pod (scraped seed)
- butter (for the baking sheet)
- flour (for the baking sheet)
- 200 g whipping cream
- 250 g mascarpone
- 2 sprigs Basil
- 1 sprig mint
- sugar (to taste)
Instructions
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1.
Whisk marzipan, sugar, vanilla seed, eggs and milk. Sift flour over the mixture and gradually fold in. Pass dough through a fine sieve and let it rise for 1 hour. Grease baking sheet and dust with flour. Place cardboard stencil with a ~12 cm hole on the greased, floured sheet and spread dough thinly and evenly with a spatula; remove stencil and repeat with more dough circles. Bake in oven at 190°C for about 6 minutes, watching closely. Immediately lift from sheet with spatula. While still warm, roll waffle sheets diagonally into bags, hold them, release after ~1 minute, and let cool. Repeat until you have about 6–8 waffles.
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2.
Wash herbs, shake dry and chop finely. Whip cream to stiff peaks. Mix mascarpone with sugar until smooth; fold in whipped cream and herbs, then freeze in ice‑cream maker. Use a portioner to shape balls, place on bags, and serve.
