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Creamy strawberry-mascarpone ice cream with a hint of basil - photo 1
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Creamy strawberry-mascarpone ice cream with a hint of basil

Desserts Desserts for Kids 420 min Medium 16 wyświetleń ~42.09 PLN - (0)
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Description

Delicate, homemade ice cream inspired by classic strawberry ice cream, but with a unique twist: a creamy base made from mascarpone and fresh Greek yogurt, lightly sweetened with sugar and enhanced with fresh basil and lemon zest. The strawberries are first lightly sweetened and softened to release their natural juice, then pureed to achieve a uniform, intense color and flavor. The mixture is combined with a creamy egg-and-cream base, which undergoes a short pasteurization process, resulting in a stable consistency and rich, silky taste. This dish works wonderfully as an elegant dessert for a summer gathering, but also as a sweet treat for children. Visually, it presents beautifully — a uniform pink color with green accents of basil and crunchy pistachios (optional) — and is perfect for serving in waffle cones, cups, or as an addition to cakes and tarts.

Składniki (12)

Servings:
6
  • Fresh strawberries 600 g
  • White sugar 150 g
  • Lemon juice 30 ml
  • Egg 2 szt.
  • 30% heavy cream 300 ml
  • Mascarpone 200 g
  • Greek yogurt 10% 150 g
  • Vanilla bean 0.6 szt.
  • Fresh basil 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Limoncello liqueur 20 ml
  • Roasted pistachios 50 g
💰 Szacowany koszt dania: ~42.09 PLN (7.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing strawberries

1

Wash the strawberries under a gentle stream of cold water. Remove the stems and cut larger fruits in half or into quarters, leaving smaller ones whole. Place the prepared strawberries in a large bowl.

Ingredients: Fresh strawberries
Use a wide, flat bowl (e.g., stainless steel or glass) — this will make it easier to evenly sweeten the fruits. Do not soak the strawberries for too long, as they will lose their aroma.
2

Add 100 g of sugar and lemon juice to the strawberries. Gently mix with a wooden spoon to coat the fruit with sugar. Set aside for 20-30 minutes at room temperature, which will allow the strawberries to release their juice and soften.

Ingredients: Fresh strawberries, White sugar, Lemon juice
Gently mix to avoid crushing the fruits. If you want a more intense sauce, you can let it sit for 40 minutes, but longer maceration will make the fruits too soft.
3

After the maceration, transfer the strawberries and juice to a blender. Add the remaining 50 g of sugar and chopped fresh basil (save a few leaves for decoration) and blend until smooth. Strain the mixture through a fine sieve over a bowl, pressing with a spoon to achieve a silky puree without large seeds.

Ingredients: Fresh strawberries, White sugar, Fresh basil, Lemon juice
Use a hand blender or a jug blender with a minimum power of 500 W. Straining through a sieve gives a creamier effect and removes small seeds - this is important for a smooth texture of the ice cream.

Ice cream base (English cream)

4

Heat the cream in a heavy-bottomed pot along with the split vanilla pod (add the seeds to the cream and also place the empty pod in). Heat over medium heat until it starts to gently steam and bubbles appear at the edges (do not allow it to boil). Remove from heat.

Ingredients: 30% heavy cream, Vanilla bean
The best pot is one with a thick bottom (e.g. stainless steel or enamel) — it prevents burning. Stir occasionally to prevent the cream from burning at the bottom.
5

In a bowl, beat the eggs with the remaining sugar (50 g) until combined — there’s no need to achieve a foam, just ensure the sugar dissolves. Slowly pour the hot cream into the eggs in a thin stream, continuing to whisk to temper the eggs and avoid curdling.

Ingredients: Egg, White sugar, 30% heavy cream, Vanilla bean
Use a wooden or silicone spoon or whisk. Pour slowly — if you pour too quickly, the eggs will curdle and lumps will form.
6

Pour the mixture back into the pot and heat over low heat, stirring with a wooden spoon, until the cream thickens and coats the spoon (the so-called 'English cream' consistency). This will take about 5-8 minutes. Do not allow it to boil — the temperature should reach about 82-85°C (if you have a thermometer).

Ingredients: Egg, 30% heavy cream, Vanilla bean
Use a kitchen thermometer if you have one; avoiding boiling is crucial — boiling will cause curdling and a grainy texture. The mixture is ready when a clean trail is left when you run your finger along the back of a spoon.

Combining the mixtures

7

Pour the creamy base into a large bowl and let it sit for 5 minutes to cool slightly. Remove the empty vanilla pod. Add the mascarpone and Greek yogurt to the warm (not hot) base and mix vigorously until the mixture is smooth and creamy.

Ingredients: Mascarpone, Greek yogurt 10%, Egg, 30% heavy cream
Use a silicone spatula or a mixer on the lowest speed. If the mascarpone has lumps, mix longer until they disappear. The mixture should be smooth, without visible lumps of cheese.
8

Add the strawberry puree and a pinch of salt to the mixture. If you are using limoncello, add it now (optional). Gently combine everything with upward motions to create a uniform, pink mixture. Taste and sweeten with a bit of sugar if needed (to taste).

Ingredients: Fresh strawberries, Salt, Limoncello liqueur
After adding the strawberries, the mixture should not be too runny — if it is too liquid, chill it in the fridge for 30-45 minutes before freezing. Salt enhances the flavor, but don't overdo it.

Cooling before freezing

9

Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 2 hours (preferably 4 hours or overnight). The chilled mixture churns better and produces finer ice crystals.

Ingredients: Mascarpone, Greek yogurt 10%, Fresh strawberries
Use an airtight cover to prevent the mixture from absorbing odors from the fridge. If you want to speed up the process, place the bowl in a larger bowl filled with ice and salt, stirring every 5 minutes.

Mixing and Freezing

10

If you are using an ice cream maker: pour the chilled mixture into the machine and churn according to the manufacturer's instructions for about 20-30 minutes, until the ice cream reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours to firm up.

Ingredients: Mascarpone, Greek yogurt 10%, Fresh strawberries
The best is a machine with a pre-frozen container. Use a plastic or metal freezing container with a capacity of at least 1 liter. If you don't have a machine, read the alternative step.
11

Alternative without a machine: pour the mixture into a wide, flat container and place it in the freezer. Every 30 minutes for the first 3 hours, take the container out and vigorously mix with a fork or hand mixer, breaking up the ice crystals that form. After this time, leave it to fully set (about 3-4 hours).

Ingredients: Mascarpone, Greek yogurt 10%, Fresh strawberries
This method mimics the effects of churning — regular stirring is key to prevent the ice cream from becoming a hard block. Use a container with a flat bottom — it freezes faster and more evenly.

Serving and decoration

12

Before serving, take the ice cream out of the freezer 5-10 minutes earlier to let it soften slightly. Scoop it into bowls or cones. Decorate with chopped roasted pistachios and fresh basil leaves (optional). You can also drizzle a bit of limoncello over the scoop for adults.

Ingredients: Roasted pistachios, Fresh basil, Limoncello liqueur
To scoop ice cream, dip the ice cream scoop in hot water for a few seconds — it will make forming smooth scoops easier. Additionally, you can add a sprinkle of crushed cookies.

Fun Fact

💡

Italians often add mascarpone or ricotta to ice cream to achieve a creamy consistency without the need for a large amount of cream — we used this trick by combining mascarpone with Greek yogurt.

Best for

letnie przyjęcie w ogrodzie urodziny dzieci deser po romantycznej kolacji

Tips

🍽️ Serving

Serve the ice cream in chilled bowls, decorated with fresh basil and finely chopped pistachios. For children, skip the liqueur and instead add a bit of grated chocolate. The ice cream pairs wonderfully with pistachio sauce or crushed cookies at the bottom of the bowl.

🥡 Storage

Store ice cream in an airtight container in the coldest part of the freezer. The best consistency will last for up to 7 days. To refresh the texture after longer storage, take the ice cream out for 10-15 minutes before serving and briefly mix with a fork.

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