Stir this blackberry purée through the mascarpone ice cream after churning for a ripple effect. Alternatively you can stir the purée into the mixture before churning for an evenly purple ice cream.
Prep time: 50 minutes | Cooking time: 10 minutes
MAKES
one litre
INGREDIENTS
For the mascarpone ice cream
- 220g sugar
- 100ml water
- pinch of salt
- 400g mascarpone
- 100g Greek yogurt
- 250ml milk
For the ripple
- 260g blackberries
- Zest and juice of 1 lemon
- 1 tbsp sugar
- 1 tbsp water
METHOD
- First make a sugar syrup for the ice cream: put the sugar, water and pinch of salt in a small saucepan and bring to the boil, swirling the pan to help dissolve the sugar. Simmer over a low heat for about three minutes, until the syrup is shiny and just slightly thicker. Allow to cool for a minute.
- In a large bowl, whisk the mascarpone, yogurt and milk together to form a smooth creamy mixture. Once the syrup has cooled slightly, whisk it into this mixture. (If the sugar syrup seizes up at this point and turns hard, place the whole lot over a low heat again, whisking until you have a smooth mixture.)
- Put the blackberries, lemon zest, sugar and water in a saucepan and cook over a low heat, covered with a lid, until the fruit is soft. Add the lemon juice and then, using a stick blender, blitz to form a purée.
- Churn the mascarpone ice cream mixture in your ice cream machine, according to the manufacturer’s directions, then when it has just reached soft set, after 40 minutes or so, scoop it out into an airtight plastic container. While it’s still soft, ripple through the blackberry purée. Freeze in an airtight container.
Recipe from La Vita è Dolce: Italian-inspired Desserts by Letitia Clark (Hardie Grant, £26). Order your copy from The Telegraph Bookshop