Swirled strawberry mascarpone ice cream

Ingredients

Directions

1. 1

   Line an empty clean plastic ice cream container mould or an ovenproof dish (approx. 1.5 l capacity) with cling film. Wash and clean the strawberries and pat them dry well. Finely puree the strawberries, 50 g icing sugar and lemon juice.

2. 2

   Set aside 3-4 tablespoons of strawberry puree for the strudels.

3. 3

   Whip the mascarpone and 2 tbsp. icing sugar with the whisk of the mixer for 5-6 minutes. Stir in strawberry puree and continue stirring for 2-3 minutes. Whip cream until stiff and fold in.

4. 4

   Pour the ice cream mixture into the mould, smooth it down, cover with cling film and let it freeze for 30-40 minutes until it is already a little firm. Stir once. Pour the rest of the strawberry puree onto the ice cream mixture and stir into the surface with a wooden skewer in a spiral shape.

5. 5

   Cover again and freeze for another 4 hours (preferably overnight).

6. 6

   Remove the strawberry mascarpone ice cream 20-30 minutes before serving and let it thaw. Then cut into pieces and serve.