Combine the sugar and water in a pan and bring to
the boil, stirring. Continue to boil for three
minutes. Set aside to cool, then chill. Whisk the
mascarpone and sugar syrup together, then whisk in
the liqueur and lemon juice.
Churn in an icecream maker according to the
manufacturers instructions (usually about 20
minutes) until frozen, or freeze in a shallow
container and stir to break up the crystals every
hour for three hours.
Store in the freezer, but transfer to the fridge
for 10 minutes before serving to soften slightly.
Wipe then hull the strawberries and cut in half.
Arrange them around scoops of icecream, scatter with
mint and serve.
Tip- Make up a simple syrup of sugar and water
beforehand and you won't have to wait before you
can start churning. To make sugar syrup, bring
300g caster sugar and 500ml water to the boil,
stirring, then boil for a further three minutes
and allow to cool
Originally Submitted
1/23/2012
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