Strawberry Mascarpone Ice Cream
An Original Recipe by Not Quite Nigella
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600ml carton thickened cream
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150g icing sugar, sifted
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250g mascarpone
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250g punnet strawberries
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3 tablespoons icing sugar extra
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1 tablespoon balsamic vinegar
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Black pepper (optional)
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Mini waffle cones or regular sized
Step 1 - In a food processor, whiz the washed and hulled strawberries, balsamic vinegar, black pepper and 3 tablespoons of icing sugar.
Step 2 - Whip cream and icing sugar until soft peaks form (watch to ensure that the firm peak stage is not reached). Add the mascarpone and beat until incorporated. Mix this with the strawberry liquid and put through the ice cream machine. Freeze until firm.
Step 3 - Scoop mini cones with a melon baller.
N.B. A litte note for those of you who asked about making it without an ice cream maker, you certainly can freeze it in a metal tray or plastic container but you will want to churn it in some way to make it less icey. You can pulse it in a food processor a couple of times once it's frozen and then refreeze it and then pulse it again and then refreeze.