Name: No-churn lemon and mascarpone ice cream
Prep time: 40 min
Total time: 40 min
Yield: serves 6 people
Ingredients: 350 ml double cream; 2 egg yolks, free range if possible; 1 egg, free range if possible; 65 g sugar; 1 vanilla bean; 150 g mascarpone cheese; 2 tbsp running honey, floral; 2 unwaxed lemons, zest and juice; 150 g whipping cream; 2 tbsp running honey, floral; 2 tbsp pistachios, chopped

No-churn lemon and mascarpone ice cream

There're so many ice cream flavours. Literally everything can be turned into ice cream these days so it's obvisously hard to satisfy everyone. It's actually hard to satisfy everyone in my family, since some love nutty flavours, others chocolate or plain vanilla. Then there are all the fruits and we haven't even covered the basics. So many ice cream options! Today we are sharing Maja's favourite. I've made this one a couple of weeks ago, just in time for crazy hot weather. You don't need an ice cream machine for this one, it's really easy to make and you can play with so many different toppings, such as pistachios, honey, lemon zest, fresh fruits...Make a homemade ice cream this summer and your friends and family will love you forever :D it's a really nice treat.

Ingredients

Ice cream base

350 ml double cream

2 egg yolks, free range if possible

1 egg, free range if possible

65 g sugar

1 vanilla bean

150 g mascarpone cheese

2 tbsp running honey, floral

2 unwaxed lemons, zest and juice

No-churn lemon and mascarpone ice cream with pistachios

150 g whipping cream

2 tbsp running honey, floral

2 tbsp pistachios, chopped

Tools and equipment

kitchen knife

saucepan

cling film

hand mixer

blender

spatula

METHOD

Ice cream base

Prepare the vanilla cream. Split the vanilla pod open lengthways and scrape out the seeds. Put both pod and seeds into a saucepan with the cream and bring slowly to a boil, to infuse the vanilla. Remove from the heat and cover with a cling film. Set aside for 20 minutes. Meanwhile place the egg, egg yolks and caster sugar in a bowl and mix for a few seconds. Bring the cream with vanilla seeds to a boil once again. Pour 1/3 of the cream over the egg mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan. Cook over a medium heat, whisking constantly for about 3-5 minutes, until the sauce has thickened slightly. Immediately pour the sauce into the bowl in the cold water bath to stop the cooking.
Ice cream base

In a blender, blend mascarpone, honey and lemon juice. Add all of the cooled ice cream base with the vanilla pod and blend on a high speed for a minute. Pour in a bowl and set aside.
Whipping cream

In a bowl, using a whisk or electric mixer, beat the whipping cream until you get fluffy stiff peaks on the beater or the whisk.
freeze

Add 1/3 of the whipping cream and all of the lemon zest to the ice cream base, combine well, using a spatula. Fold gently the rest of the whipping cream, so that you get a light mixture. Cover and store in a freezer for 4 to 8 hours or until it freezes completely.
Blend

Remove the ice cream from the container, cut into smaller pieces and blend in a good quality blender on the highest speed for 3 - 4 minutes.
Serve or store

You can serve your ice cream immediately, drizzle with a bit of honey and sprinkle with crushed pistachios. You can even store in a freezer for another hour for even more silky and creamy texture. Store in a freezer for up to 2 weeks.