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    Mascarpone & cherry ripple ice cream

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    Mascarpone & cherry ripple ice cream

    • Preparation time: 20 minutes + freezing

    Serves: 6-8


    180g cherries, pitted and halved
    50g caster sugar
    250g Greek-style yogurt
    250g mascarpone
    100g condensed milk
    1 tbsp clear honey
    2 tbsp lemon juice


    1. Prepare the cherry ripple by putting the cherries, caster sugar and 2½ tbsp water in a small saucepan over a low heat. Heat until the sugar has dissolved, then increase the heat and bubble for 5-6 minutes, until syrupy. Set aside to cool completely.

    2. In a mixing bowl, using a balloon whisk, beat together the yogurt, mascarpone, condensed milk, honey, lemon juice and a pinch of salt.

    3. Ripple through the cherry sauce, then transfer to a 1 litre freezerproof container. Cover and freeze for at least 5 hours or until frozen. Sit at room temperature for 5 minutes before scooping to serve.

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