Cherry, Mint & Mascarpone Ice Cream

Steps to make

1. 1

   Make cherry sauce

   5 min
   

   In a small saucepan on a medium heat, combine 12 ounces pitted cherries, ¼ cup sugar, and 2 tablespoons water. Simmer, stirring occasionally, until the cherries are softened and the sugar dissolved, about 5 minutes.

2. 2

   Mash cherries

   1 min
   

   Using a masher or immersion hand blender, crush the cherries into a chunky compote.

4. 3

   Add mint leaves

   1 min
   

   Fold in finely sliced mint leaves and set aside to cool.

5. 4

   Make custard

   10 min
   

   Meanwhile, half-fill a pan with water and bring to a gentle simmer. In a large heat-proof bowl, combine 2 eggs, 4 egg yolks, and the remaining 1 cup sugar and set the bowl over the pan of simmering water. Make sure the bottom of the bowl doesn’t touch the water. Whisk the egg mixture constantly until thick and smooth, 8 to 10 minutes. Remove the bowl off and place it on a heat-proof surface, whisking constantly until the mixture is cooled.

6. 5

   Combine heavy cream and mascarpone

   1 min
   

   In a separate bowl, whisk together 1 ½ cups heavy cream and 9 ounces mascarpone.

7. 6

   Combine custard and mascarpone mixture

   1 min
   

   Once the custard is cooled, fold it through the mascarpone mixture until just mixed.

8. 7

   Swirl in cherry sauce

   1 min
   

   Transfer the mixture to a freezer-safe container and swirl in the cherry sauce.

9. 8

   Freeze

   12h
   

   Freeze for 12 hours and give it a gentle stir every couple of hours until frozen.

10. 9

    Serve

    

    Remove the ice cream from the freezer 10-15 minutes before serving to soften.