3 An indulgent s trawberry and mascarpone ice-cream

Serves 8-10

• 300g macerated strawberries
• 80g raw cane sugar
• 250g double cream
• 150g mascarpone

Step 1
First, bring the macerated strawberries and sugar to the boil.

Step 2
Remove from the heat and allow to cool to room temperature.

Step 3
Place in the freezer for 1½ hours until the strawberries have just started to freeze.

Step 4
Whisk the cream until soft peaks form, then incorporate the mascarpone and the near-frozen strawberries just enough to create a ripple effect.

Step 5
Put into a freezable container and put in the freezer.

Step 6
Remove after an hour and whisk with a fork then return to the freezer.

Step 7
Repeat two or three times until the ice-cream is almost set.

Step 8
Remove from the freezer 5 minutes before serving.

Step 9
Heat up a spoon in boiling water to scoop out the ice-cream and serve.