BILD
GALLERY

Raspberry mascarpone ice cream with raspberry Variegato

Name: Raspberry mascarpone ice cream with raspberry Variegato
Prep time: 6 h 30 min
Cook time: 25 min
Total time: 6 h 55 min
Yield: 1000g

Very fruity, creamy, flavorful milk-based ice cream. High fruit content!

Ingredients

Ingredients ice cream
95g sugar
pinch of salt
120g Eis perfecto
15g Perfecto binder
60g cream 36%
125g milk 3,5%
115g mascarpone
470g raspberries, deseeded, weighed puree
Ingredients Variegato
80g raspberries, pureed
30g Variegato perfecto
20g sugar
10g lemon juice

Preparation

Preparation
Step 1:
Chase the raspberries through the slow juicer, there should be 470g left.
Step 2:
Mix dry ingredients.
Step 3:
Mix well with milk to 85 °, hold briefly, cool a little.
Step 4:
Add the mascarpone and raspberries, mix on the highest level for 2 minutes.
Step 5:
Add the cream, mix briefly.
Step 6:
Cool in a water bath.
Step 7:
Leave to mature in the refrigerator for 3-6 hours.
Step 8:
Mix, freeze in the ice cream maker.
Step 9:
Possibly with Variegato layers.
Preparation Variegato
Step 1:
Mix all dry ingredients and bring to the boil together with the pureed fruits and lemon juice for approx. 1-2 minutes.
Step 2:
Fill hot into sterilized jars, close immediately.