Nadia Lim: Black Doris Mascarpone Ice Cream
This is one of the best ice cream flavours I’ve ever had, and my home-made version is even better than the bought version as it’s so much more ‘plummy’ and not overly sweet. I’d say it’s halfway between a sorbet and an ice cream — refreshing and creamy at the same time, with an intense colour and flavour.
Prep time: 15 minutes + at least 8 hours to freeze plums
DF (use coconut yoghurt) | GF
2 x 850g cans Black Doris plums in syrup (reserve ½ cup syrup)
200g mascarpone (or thick natural yoghurt for a lower-fat version)
1. Cut plums in half and remove stones. Place plums in a dish (or on a tray) lined with baking paper and freeze for at least 8 hours, or overnight, until frozen hard.
2. Place frozen plums (you may need to break them up a little into chunks) in a food processor with mascarpone and blend until completely smooth. Scrape down the sides of the food processor bowl a few times throughout to make sure everything is completely blended. Use a little of the plum syrup to loosen the mixture, if needed.
3. Scoop into a dish or loaf tin, cover and freeze until ready to serve.
Best eaten within 1–2 days of being frozen. However, it will last a few weeks in the freezer but you will have to let it thaw for about 10 minutes on the bench (or 15 minutes in the fridge) until it becomes easy to scoop again.
Energy 1716kj / 410.5kcal Carbs 40.7g Protein 4.0g Fat 6g Sat Fat 2 .9g Sugars 40.5g
Edited extract from Let’s Eat, written and published by Nadia Lim, RRP$49.99, nadialim.com