Mascarpone strawberry cheesecake ice cream recipe

Heat the milk in a pan. When it comes to a boil, lower heat and simmer for 5 minutes.

In an electric mixer bowl, add the eggs, the 3/4 cup sugar, the vanilla essence and the corn flour. Beat at high speed until the mixture is smooth and creamy. Start adding slowly the hot milk, a little at a time, while mixing. When all the milk has been added, stop beating and set aside.

In another bowl, add the 1/4 cup sugar, the Mascarpone cheese and the lemon zest. Using a wire whisk, whisk until the cheese is uniformly combined with the sugar and lemon zest (for best results, the Mascarpone cheese should come to room temperature).

Pour the egg and milk mixture into the Mascarpone mixture and whisk well. Add the double cream and whisk for 2 to 3 minutes more (you can use an electric mixer). Set aside and let the mixture cool down completely.

When the ice cream mixture has cooled down, cover with plastic wrap and freeze. After 2-3 hours, remove the ice cream from the freezer and whisk well. This will break any ice crystals that may form and ensure that the ice cream has a smooth consistency. Repeat this procedure 3 or 4 more times. Just before the ice cream sets, add the crumbled biscuits and strawberry sauce (see below) and mix well.

To make the strawberry sauce
Add the strawberries, sugar and lemon juice in a pan and bring to a boil. Lower heat to medium and cook until the sauce thickens (there should be a lot of water coming out of the strawberries, especially if you use frozen ones). When the sauce has the right consistency remove it from the heat and let it come to room temperature. Put it in the refrigerator, together with the crumbled biscuits until they are needed to go into the ice cream.