Not Quite Nigella's Strawberry Mascarpone Ice-Cream

[judydawn]

Name of Recipe: Strawberry Mascarpone Ice-cream converted from http://www.notquitenigella.com/2009/11/04/strawberry-mascarpone-ice-cream/

Number of People: Makes about 1.5 litres

Ingredients:
150g sugar
250g punnet strawberries
1 tablespoon balsamic vinegar
black pepper (optional)
10mls Grand Marnier (optional) - not in original recipe
600mls thickened cream
250g mascarpone cheese

Preparation:

Make icing sugar from the sugar by blitzing 15 sec/speed 9 - set aside.

Add strawberries, balsamic vinegar, black pepper (I didn't use any) and 3 tblspns of the icing sugar to the bowl and puree for 10 seconds/speed 7.  Remove from bowl but there is no need to clean the bowl. Add the liqueur to the puree if using.

Put the butterfly in place, add the cream and remainder of the icing sugar. Whip to soft peaks on speed 4 - the amount of time it takes to reach soft peaks will depend on the freshness of your cream (I did mine for 20 seconds) so keep your eye on it.

Add the mascarpone to the cream mixture and mix for 10 sec/speed 4 to incorporate it. Pour the strawberry mixture back in and mix for 10 sec/speed 4.

Pour the mixture into a shallow metal tin and freeze until firm (approx 2.5 - 3 hours).  Break the mixture up and place back into the TM bowl.  Mix for 20 sec/speed 9 using the spatula to assist.  Place back in the freezer again for another 2.5- 3 hours and repeat the last step once more. I used a cake tin but if you use a lamington tray or something really shallow, it will take less time to harden up.

Tips/Hints:

This ice-cream does like most ice-creams - sets very hard.  I remove it from the freezer 30 minutes before needing it, take out several scoops as per photo and just pop them back into the container for easier access next time. In very warm weather it may not need 30 minutes. If you want little flecks of strawberries dotted throughout the ice-cream I would suggest finely chopping some extra strawberries and just folding them through after the final beating.

Members' comments
KerrynN - This one was my first recipe for the new Ice Cream Maker (Cuisinart ICE-20A). The amount was too much for my machine in one go, so I churned the first lot, put it in the freezer and then added the remainder to the churn and then mixed in with the batch in the freezer.
The flavour was definitely yummy, but I found the texture to be a bit thick and the kids thought it was too "yogurty" by which I think they mean the same thing.

[JulieO]

Sounds lovely Judy, have copied the recipe. 

[Lovemythermo]

JD this looks fabulous. Do you think it would be suitable for an icecream machine?

[trudy]

Can't wait to try this Judy.

[judydawn]

JD this looks fabulous. Do you think it would be suitable for an icecream machine?

I can't see why not LMT, we take ice-cream machine recipes and convert them to the TMX so it should work going back the other way.  I'm sure JulieO will be doing it in her machine. 

[cookie1]

Thanks Judy. As you can guess I'm after all sorts of icecream recipes at the moment.

[Meagan]

Yum JD

Cookie how is the churn going?

[cookie1]

Love it. It takes a bit longer to churn than the book says but it has been so hot and humid. The book does say that the outside temperature may affect it. So far peanut butter is the favourite.

[judydawn]

Is it as noisy as the TMX Cookie    How many different recipes did you get with your machine - are you going to work your way through the lot?

[cookie1]

No, it isn't noisy at all. Sort of purrs away. There's quite a few recipes in the book. I've actually bought "The Perfect Scoop" on JulieO's suggestion on an earlier post and I like those recipes. I have a box of maltesers in the fridge so today will make vanilla icecream and stir blitzed maltesers in.

[judydawn]

Sounds like you are having fun Cookie. Don't forget to post any you feel suitable for the TMX  , especially those which don't set rock hard.

[achookwoman]

Judy ,  this looks yummy.  Will have to give it a go.   I've just turned Roxy's recipe into a Mango thick shake.
Cookie,  my fav. icecream is rum and raisin.

[cookie1]

That is coming up very soon. I just finished the maltesers one. It is so lovely. All I did for that one was make the egg free icecream and add a heap of blitzed  maltesers to it. I churned it but you could just freeze it as you do with that recipe.

[meganjane]

I've recently purchased the Ice Cream attachment for my KA. Disappointed to find that the fittings don't go on the Euro/Aussie machine!
I bought it in Australia, from Kitchenware Direct, so you think it'd come with the right fittings, wouldn't you?

Hopefully, they'll replace the fittings with the right ones, until then, the custard I made in Herman will have to just be custard. It's a bit sweet, though, so maybe I'll freeze it and churn it in Hermie.

[cookie1]

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