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Strawberry & Mascarpone Ice Cream

The perfect warm weather treat, this creamy strawberry and mascarpone ice cream pairs sweet, juicy berries with the subtle tang of mascarpone for a rich yet refreshing dessert.
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Prep Time 30 minutes
Total Time 5 hours 45 minutes
Servings 12 servings

Ingredients
  

Macerated Strawberries:

  • 1 cup hulled strawberries finely chopped
  • 2 tablespoons granulated sugar

Ice Cream:

  • 3 cups hulled strawberries finely chopped
  • 1/2 cup granulated sugar
  • 1 300 ml can sweetened condensed milk
  • 1 cup mascarpone cheese
  • 2 cups heavy cream

Instructions
 

  • Place 9-inch square cake pan in freezer to chill.
  • Macerated Strawberries: In small bowl, stir strawberries with sugar; let stand until syrupy, about 30 minutes.
  • Ice Cream: Meanwhile, in blender, purée strawberries with sugar; strain through fine-mesh sieve into large bowl, pressing on solids with back of spoon and scraping bottom of sieve to extract pulp. Discard solids. Whisk in condensed milk and mascarpone.
  • In bowl, beat cream until stiff peaks form, about 3 minutes; fold into mascarpone mixture just until combined.
  • Scrape half of the mascarpone mixture into chilled pan; top with half of the Macerated Strawberries. Repeat with remaining mascarpone mixture and Macerated Strawberries; using small knife, swirl together to create marble effect. Freeze for at least 5 hours before serving.