Summary

Ingredients

• 200 ml milk, 1.5%
• 50 g skimmed milk powder
• 120 g suar, 10% which is dextrose
• 150 g mascarpone
• 1 teaspoon locust bean gum
• 300 g cream, 33% fat
• 2 tablespoon cherry (s), (Amarena cherries)
• 50 ml juice, (amarena cherry juice)

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Instructions

1. Bring the milk with the sugar, grape sugar, skimmed milk powder and locust bean gum to the boil in a small saucepan. Then stir in the mascarpone and bring to the boil again. Take the pot off the stove and let it cool down, stirring occasionally, then fill it in a metal bowl and put it in the fridge for about an hour.
2. Beat the cream until stiff and fold into the mass. Now place the ice cream mass in the freezer for 20 minutes.
3. In the meantime, drain the Amarena cherries in a sieve, collecting the juice and adding more juice to the desired amount.
4. Roughly chop the cherries. Put the cold ice cream mass in the ice cream machine and let it freeze to the desired consistency for approx. 30 minutes. Shortly before the end, put the chopped cherries in the machine with the mixer running. Take the ice cream out of the machine and fill it into a container.
5. Now pour the juice onto the ice cream and use a fork to pull it under the ice cream like a marble cake. Let the finished ice cream freeze for at least 3 hours. The recipe is written for a cordless ice cream maker.