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blackberry rose swirl mascarpone ice cream

Blackberry rose swirl mascarpone ice cream

Vanilla mascarpone ice cream with a blackberry and rose swirl
Course: Dessert
Cuisine: european

Ingredients
  

For the ice cream base
  • 1 cup whole milk 250 ml
  • 1 cup double cream 250 ml
  • 1 cup mascarpone 220 grams
  • 1 1/2 tsp vanilla bean paste or a vanilla pod
  • 5 egg yolks
  • 1/2 cup caster sugar plus 1 tbsp 125 grams
  • pinch of salt
For the blackberry rose swirl
  • 1 cup blackberries fresh or frozen
  • 1/2 cup sugar
  • 1 tsp rose water or more depending on the brand

Equipment

  • ice cream maker

Method
 

For the ice cream base
  1. Add the milk and cream and vanilla to a pan and bring to a simmer. (if using a vanilla pod once it reaches a simmer pour into a bowl and cover with some plastic wrap touching the surface and leave to infuse for a few hours or over night in the fridge then bring back to a simmer again when you are ready to make it, if using paste then you can make the base in one go and go on the the next step right away)
  2. While the milk is heating up in a bowl mix the egg yolks and sugar, once the milk has just began to boil, slowly pour 1/4 of the hot milk/cream over the egg yolks while whisking constantly. then pour in the rest while still whisking and return it all back into the pan,
  3. Add the mascarpone and a pinch of salt and whisk until you get a thick custard. pour into a bowl and cover with plastic wrap so it touches the surface of the custard so a skin doesn't form.
  4. Leave to cool, then chill in the fridge overnight, alternatively if your ice cream machine has a pre chill setting you can use that
For the swirl
  1. Add the berries, water, sugar and rosewater to a pan and mix together
  2. simmer until the berries burst and there is lots of liquid then reduce until thick and syrupy, approx 10 minutes.
  3. Pour through sieve to remove seeds and use the back of a spoon scrape the berries against the sieve to get all the puree you can from them.
  4. cover and chill completely until ice cream is churned (or use the berry rose syrup i mentioned in the main post)
  5. Churn ice cream according to your ice cream makers settings.
    Then once churned drizzle some of the berry syrup in a pan or tub and add a few spoon fulls of ice cream then add some more syrup and layer it up, swirl together with a knife, cover and freeze for 4 hours or over night.
NOTE, you can use any berries or fruit you want for the swirl, or even water down some jam in a pan and simmer to make a syrup. or keep it plain for mascarpone ice cream with no swirl.