Lemon Mascarpone Ice Cream with Raspberries & Pistachio

Ingredients

• 250 gmascarpone
• 250 mlwhipping cream
• 150 mlfull-fat milk
• 120 gcaster sugar
• 2lemons
• 1 tspvanilla extract
• salt — small pinch
• 150 graspberries — fresh or frozen
• 1 tbspgranulated sugar
• 50 gunsalted pistachios — shelled

Method

1. 1

   Finely grate the yellow zest from the lemons and squeeze the lemons. Measure out 75 ml of lemon juice.

2. 2

   Heat the raspberries with 1 tbsp sugar for 4–5 minutes. Mash roughly and simmer for another 1–2 minutes. Let cool completely.

3. 3

   Roast the pistachios for 2–3 minutes in a dry frying pan, let cool and chop roughly.

4. 4

   Whip the mascarpone briefly until smooth with 120 g sugar.

5. 5

   Add whipping cream, milk, vanilla extract, lemon zest and a small pinch of salt and mix until smooth.

6. 6

   Gradually add the lemon juice while stirring gently.

7. 7

   Chill the ice cream base in the refrigerator for at least 2 hours.

8. 8

   Churn the ice cream base into a soft, creamy ice cream according to the ice cream maker’s instructions.

9. 9

   Scoop the ice cream in layers into a freezer-safe container, distributing the cooled raspberry sauce between the layers.

10. 10

    Carefully run a knife through the ice cream once or twice for a marbled effect.

11. 11

    Freeze for another 2–3 hours until the ice cream is firm and scoopable.

12. 12

    Remove from the freezer approximately 10 minutes before serving.

13. 13

    Finish with roasted pistachios and, if desired, a little fine lemon zest.