This is quick and easy to make. It goes very well with fresh fruit, and I think it would taste good in an affogato (a scoop of ice cream with a measure of espresso coffee), but I haven’t tried this yet. Above it’s served with a chocolate beetroot muffin. The ingredients below are based on what I had available at the time. I have also made it without the double cream. However, I think that it is improved by the addition of the cream.
- 150ml double cream
- 1 can sweetened condensed milk
- 375g mascarpone (1 1/2 250g tubs)
- Vanilla (essence or seeds from a pod, use as instructed)
Using an electric whisk, whip the cream until it is thick. Add the mascarpone, the condensed milk and the vanilla flavouring until it is thick and creamy. Spoon into a plastic container (with lid) and freeze for at least six hours. Use as any other ice cream.