Cherry egg liqueur mascarpone ice cream with cherry egg liqueur Variegato

Mix dry ingredients

Mix with milk for 2 minutes at the highest level

Heat mix to 85 °, hold briefly

Cool a little, add the mascarpone, mix briefly at the highest level

Cool to lukewarm, add the cherry puree and cherry egg liqueur, stir well

Stir in a water bath and let ripen for 3-6 hours in the refrigerator

Mix briefly, freeze in the ice cream maker

The finished ice cream with Variegato layer in the container

Leave to ripen in the freezer for 24 hours

First mix the dry ingredients

then add the liquid ingredients

Bring to the boil and simmer for about 2 minutes

Fill hot into sterilized jars or bottles and close immediately.