Marbled Strawberry and Mascarpone Ice Cream

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	4 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 9)

Ingredients

Marbled Strawberry and Mascarpone Ice Cream

Instructions

Prepare an ice cream container or a baking dish (approx. 1.5 l) lined with cling film.
Wash the strawberries, drain them well and clean them. Puree the strawberries and 50 g powdered sugar with the lemon juice. Set aside 4 tablespoon strawberry puree for the marble pattern.
Beat the mascarpone and 2 tablespoons of powdered sugar with the whisk of the mixer for 5-6 minutes, stir in the strawberry puree. Whip the cream until stiff and fold in.
Fill the ice cream mass into the mold and smooth it out, cover with the lid of the mold or the cling film and freeze until the mass is a little firm. Puree everything again with the hand blender. Put the rest of the strawberry puree on the ice cream and stir into the surface in a spiral with a wooden skewer.
Cover again and freeze overnight, but at least 4 hours.
Remove the strawberry mascarpone ice cream 20-30 minutes before serving and let it thaw. Then cut into pieces (place 2 knives in a hot water container, then insert them alternately).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.