Mascarpone Ice Cream

Don't eat too much at once...

A simple yet decadent ice cream recipe, no churn needed.

Ingredients

Method

1. Carefully separate the egg yolks using your hands or spoons. Put aside the egg whites for another recipe.
2. Whisk the egg yolks and sugar in a bowl, with an electric mixer, until thick and light in colour.
3. Add the mascarpone cheese and marmalade and continue whisking until thoroughly mixed.
4. Decant into a freezer suitable dish and freeze for at least 6 hours.

Notes

You can substitute marmalade for blackberries, cinnamon or any ingredient you fancy. Just be careful not to choose anything too watery, or you'll get ice crystals forming. It's also lovely plain.

I tend to double up this recipe to make enough for a few days.

You can use up the egg whites by making chocolate mousse.

Recipe Source: George