You don’t need hours of time and expensive equipment to create sensational ice-creams. Keep cool this summer with this mascarpone and caramel ice-cream. No ice-cream maker? No worries. You wouldn’t need one to whip this one up.
Makes about 1 litre.
Beat mascarpone and vanilla together until very smooth.
Place eggs and icing sugar into another bowl over gently simmering water.
Whisk until pale, thickened and mousse-like.
Fold into mascarpone.
Pour into a loaf tin. Freeze until semi-frozen (1 to 2 hours).
Heat condensed milk, sugar and butter in a saucepan.
Keep stirring until caramel. Cool slightly.
Transfer semi-frozen ice-cream to a bowl.
Beat to remove crystals.
Return half of the ice-cream to the tin. Swirl half caramel through ice-cream in tin. Return remaining ice-cream and caramel to tin. Swirl to combine.
Serve with hazelnut praline and toffee. I made the toffee by the way by boiling sugar and water till it caramelises and hardens.
Be creative. You can top it with your favorite sprinkles or remember those maple roasted nectarines? Serve them together and indulge!
This entry was published on February 7, 2012 at 12:52 pm. It’s filed under desserts
and tagged Butter
, caramel ice cream
, Condensed milk
, frozen ice cream
, Ice cream
, loaf tin
, milk sugar
, Powdered sugar
, vanilla essence
, Vanilla extract
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