In the spirit of getting in all the lovely summer produce while I still can, I made this frozen treat last weekend. Strawberries were still looking robust and tasty, so why not one last hurrah? I was feeling something cold and creamy, yet was lacking the time to make a proper ice cream. So sherbet dawned on me, I came up with this little concoction, and that is the end of that story!
I thought mascarpone would be an interesting twist, and I was correct. We both loved it. It was creamy yet lighter than a full-fledged ice cream, full of strawberry goodness and the right amount of sweetness.
It’s incredibly easy to pull off and not terribly time-consuming either. Really all you do is hull some strawberries, throw some things in the blender to puree, chill the puree, then run it through the ice cream maker. All for some incredible results. And now, I think I’ll let the pictures tell the rest of the tale. Enjoy this one, guys.
1 lb. strawberries, rinsed and hulled
8 oz. mascarpone cheese
½ cup plus 1 tbs sugar
1 cup whole milk
1 tsp lemon juice
Pinch of salt
Place all ingredients into the blender. Puree until very, very smooth. Transfer the blender base to the refrigerator and chill, at least 2 hours. Pour into your ice cream maker and churn according to manufacturer’s instructions. I found mine took 20 minutes, which is about 5 minutes shorter than it takes for ice cream, so bear that in mind. Serve right away or transfer to a container and allow to set up in the freezer for a few hours.