June 16, 2015 by dgarnett2013
Strawberry & mascarpone ice-cream: Tom Hunt in The Guardian’s COOK, adapted by DG
To macerate the strawberries:
- 300g strawberries, hulled
- 2 tabs grappa or strawberry liqueur
- 1 tab caster sugar
For the ice cream:
- 80g granulated sugar
- 250ml double cream
- 150g mascarpone
First macerate the strawberries: Cut the strawberries in half from top to tail. Put them in a bowl with the grappa and caster sugar.
Allow them to sit in the fridge for 30 mins – all the juices will begin to seep out and the straws will soften. Turn every now and again to cover them with grappa.
To make the ice cream: Bring the macerated strawberries and sugar to the boil. Remove from the heat and allow to cool to room temperature. Put in a blender and blend to a puree.
Whisk the cream until soft peaks form, then incorporate the mascarpone and the strawberry puree and stir to combine. Put in the fridge to get cold for several hours and to settle.
Churn in the ice cream machine, then freeze.
Made the day we started making Rose and Charlie’s tree house with Ed.