In early March, I made one of my favourite desserts, tiramisu. As there was some leftover “preparation”, I took the opportunity to make a homemade ice cream without using an ice cream maker.
This ice cream is our favourite, very fragrant and unctuous and not too sweet: to eat and cry for more!!
I promise you that this homemade ice cream is super-fast and, above all, it’s too yummy!! After you have tried it, you will never buy industrial ice cream again!
You can enjoy it with any of these toppings: raspberry coulis, melted dark chocolate, whipped cream, chocolate chips, crushed grilled walnuts, raisins macerated in rum… or like me, with macerated strawberries in syrup.
So here we go. Ready to start?
1 untreated lemon (zest)
*Optional: 250g fresh strawberries
In a bowl, mix the egg yolks with 50g of sugar until frothy; then add the mascarpone and the lemon zest.
In another bowl, beat the egg whites with the remaining 50g of sugar, then stir them gently, with a spatula, into the rest of the preparation.
Once finished, pour the preparation into a Tupperware and place the preparation in the freezer. Every 30 minutes, for 3 to 4 hours, remove the ice cream from the freezer and mix with a spoon. Thus, the ice cream remains smooth and does not form unpleasant crystals.
*Optional: wash and cut the strawberries in four, add 2 tbsps. of freshly squeezed orange juice and 1 tbsp. of sugar. Reserve in the fridge.
Et voilà, job done.