since a short while you can finally get austrian strawberries. the flavor ist still not that intense, but it is a good start (or maybe i was just unlucky in choosing my fruits). nonetheless i had to make ice cream with them. last year i made a similar version, but this year i experimented a bit and i was very satisfied with the result. my first try was on a heavy cream basis, so without egg, which i find makes the ice cream a bit heavy and it also easier builds ice crystals. that’s why i made kind of a tiramisu cream this time and made it into ice cream in the ice machine – amazing! you just have to add enough strawberries to get an aromatic ice cream. if you want you can add like me molten chocolate, of course it’s not a must. but i find that the crisp chocolate is a very good contrast to the smooth ice cream. if you like fruit pieces in your ice, you can also add some cut strawberries. i think this ice cream basis would also be very good with other fruits like raspberries, peaches, blueberries, etc. just try it. i also posted a recipe for a yummy peach-coconut ice cream.
- 200 g mascarpone
- 3 egg yolks
- 70 g icing sugar (more or less, depends on the sweetness of the strawberries)
- 500 g strawberries (again: depends on the flavor intensitiy)
- 1 teaspoon vanilla powder (just grounded vanilla or use the seeds of one vanilla bean)
- 1 tea spoon vanilla extract (or rum, vodka – due to the alcohol less ice crytals will form)
- 60 g milk or dark chocolate
clean strawberries, quater and puree with a hand-held blender.
beat the egg yolks with 2 tbsp sugar in a metal bowl until slightly foamy, then place on a hot bain marie (the bottom of the bowl must not touch the water) and while constantly stirring beat until very foamy and stiff. it’s important to constantly stir, so the egg doesn’t solidify. if possible place to bowl into cold water and stir until eggs cool down.
mix mascarpone with rest of sugar, vanilla powder and vanilla extract, add strawberry puree. taste if it’s enough strawberries and sugar, otherwise add more.
fold in egg yolks. place the mixture in the fridge for at least 2 hours.
when the cream is cold, pour it into the ice machine and freeze according to instructions. in the mean time melt chocolate and when the ice cream is a bit frozen (about 15-20 min, before that the chocolate will combine with the ice cream and you won’t get chocolate pieces), slowly pour in the chocolate. the chocolate will immediatly firm up. when the ice cream is ready either enjoy or store in the freezer.
if you don’t have an ice machine, put the mascarpone cream in an airthight container in the freezer. give it a good stir about every 30 minutes so you won’t get too many ice crystals. also here let the chocolate pour in when the mixture is slightly frozen.