by Maldon Salt
You may think making ice cream from scratch is difficult, but it’s really not! Following this non-churn method will leave you with a gorgeously smooth ice cream without the faff of investing in an ice cream maker. You can serve this ice cream with a delicious slice of chocolate cake or even incorporate it as one of the layers within our classic Knickerbocker Glory, which is perfect to be enjoyed in the sun.
Based on 8 servings, adjust as needed.
Start by making the berry coulis for the ripple. In a saucepan add the berries, sugar and lemon juice.
Heat up the mixture and allow it to simmer for 10 minutes so it thickens and resembles jam.
Tip the hot coulis into a bowl and place in the fridge to cool it.
Whilst it cools, make the ice cream base. In a large bowl add the double cream and use electric beaters (or you can do by hand) to beat the cream until it forms stiff peaks.
In a separate bowl, whisk together the mascarpone, condensed milk, vanilla bean paste and pinch of Maldon Salt. Add the double cream into the mascapone mix and fold the mixture through so it is smooth.
Tip this mixture into a freezer-safe container and place it in the freezer until the coulis has completely cooled (30 minutes or so).
Once the coulis mixture has cooled, take the ice cream out the freezer and then dollop some of it across the top, then use a cutlery knife to ripple this throughout the ice cream. You won’t need to use all the coulis, and if you have some leftover then it is delicious drizzled over the ice cream when serving!
Once the coilis has been rippled through then place the container back in the freezer and freeze overnight.