A Week of Ice-Creams: Day Five

Mascarpone Ice-Cream. For the ice-cream machineless.

And he's back!

Well, let me tell you straight - I have never made so much ice-cream in one week, and thank goodness for BBQ weather and the chance to unload some of my creations on friends this evening. It's been calorific, to be sure.

I have a treat for you today, for the last in my week of ice-creams. I'm making one that doesn't need an ice-cream maker. And in all honesty, I think it might be the best one of all (except for the melon sorbet, which I really, really do love).



It's an adaptation of an Anna del Conte recipe for gelato de mascarpone. Bears little resemblance in fact, because I added some Bailey's, and an Italian would never do that. But I didn't want to open the new bottle of amaretto just for this (am I the only one who doesn't like opening new bottles?), and we have Irish cream in the house.

Please note:

This is the creamiest, most luscious ice-cream I have ever made. You should make some too.

I tried to fashion my ice-cream into little cupcakes. I'm not trying to be original, I just don't own ice lolly moulds. But they should be first choice. I mean, let's be honest: I have pulled off some terrible food styling in my time, and posted a bad photo or two on Delicious Delicious Delicious, but we're reaching new levels of awful here. I hope you aren't put off. Seriously, all you need is a wooden spoon and three or four minutes. You'll never buy ice-cream again.

Scoop, sprinkle and freeze.

Mascarpone Ice-Cream
adapted from AMARETTO, APPLE CAKE AND ARTICHOKES: THE BEST OF ANNA DEL CONTE

You will need:

250g mascarpone
2 egg yolks
80g icing sugar
3 tbsp Bailey's (or amaretto, or use 1 tsp vanilla)

1. Mix everything together in a bowl using a wooden spoon. This takes about two minutes.
2. Spoon into serving dishes, cupcake liners or lolly moulds, and freeze.
3. Let ripen in the fridge for half an hour before serving.