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Strawberry Ice Cream with Galbani Mascarpone

Ingredients

  • 250g Galbani Mascarpone
  • 250g Fresh strawberries
  • 80g caster sugar
  • 1 Sealed container (1L)
  • 1 Blender
  • 1 Hand Blender (optional)
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Preparation Instructions

  1. Place a sealed container to cool in the freezer.
  2. Wash and hull the strawberries, cut them into pieces and pass them in the blender with the sugar.
  3. Whisk the mascarpone with a little bit of strawberry puree, until you get a smooth cream. Gradually add the rest and mix thoroughly.
  4. Pour the cream into the container, seal it and leave it 2 hours in the freezer.
  5. Mix with a hand blender or a spoon, making sure to get the frozen parts from the edges. Repeat this move twice, every 2 hours (this step is key to avoid crystals to form).
  6. Freezing time: 6 hours