Strawberry Mascarpone Ice Cream
Das Erdbeer-Mascarpone-Eis von Spoonsparrow ist eine cremige Erfrischung für warme Frühlingstage.
Ingredients
- 350 g strawberries
- 250 g rhubarb
- 75 g powdered sugar from raw cane sugar
- 2 tbsp lemon juice
- 0.5 Vanilla bean
- 250 ml milk (3.5% fat)
- 3 very fresh eggs
- 150 g mascarpone
- 80 g oat whole-grain cookies
Instructions
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1.
Wash and clean the strawberries, set aside a handful for garnish, halve the rest; wash, peel, and chop the rhubarb. Simmer both in a pot with 1 tbsp sugar and lemon juice for 5–6 minutes over low heat until the rhubarb breaks down. Blend with an immersion blender and let cool.
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2.
Meanwhile split the vanilla bean lengthwise and scrape out the seeds. Boil the vanilla seeds with milk, then remove from heat and allow to cool for 5 minutes.
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3.
Separate the eggs; whisk the yolks with remaining powdered sugar until fluffy. Stir in the hot vanilla milk and gently heat over a double boiler until about 75 °C, stirring continuously for 5–6 minutes until thickened.
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4.
Remove from heat, fold in mascarpone and fruit puree. Crumble some cookies, reserve for garnish, and stir the rest into the ice cream mixture. Pour into a shallow metal pan and freeze for at least 4 hours, stirring every 30 minutes.
