Cherry and Peach Mascarpone Ice Cream

Name: Cherry and peach mascarpone ice cream
Total time: 5 h
Yield: 6
Ingredients: 5 egg yolks; 0.5 cup sugar (scant); 2 Tbsps Vanilla sugar; 1.75 cups Mascarpone; 2 egg whites; 1 Tbsp lemon juice; 1 cup cream; 1.5 cups Cherries (stoned and puréed); 5 Peaches (peeled, 2 puréed, 3 chopped)

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Health Score:

62 / 100

Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 5 h.

Ready in

Calories:

574

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	574 cal.	(27 %)
Protein	10 g	(10 %)
Fat	43 g	(37 %)
Carbohydrates	38 g	(25 %)
Sugar added	17 g	(68 %)
Roughage	2.9 g	(10 %)

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more nutritional values

Vitamin A	0.6 mg	(75 %)
Vitamin D	1.4 μg	(7 %)
Vitamin E	3.2 mg	(27 %)
Vitamin K	3.7 μg	(6 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.4 mg	(36 %)
Niacin	3.5 mg	(29 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	62 μg	(21 %)
Pantothenic acid	1.1 mg	(18 %)
Biotin	14.6 μg	(32 %)
Vitamin B₁₂	0.7 μg	(23 %)
Vitamin C	20 mg	(21 %)
Potassium	503 mg	(13 %)
Calcium	146 mg	(15 %)
Magnesium	32 mg	(11 %)
Iron	2.2 mg	(15 %)
Iodine	134 μg	(67 %)
Zinc	1.1 mg	(14 %)
Saturated fatty acids	25.6 g
Uric acid	34 mg
Cholesterol	367 mg
Complete sugar	36 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 5 egg yolks; ½ cup sugar (scant); 2 Tbsps Vanilla sugar; 1 ¾ cups Mascarpone; 2 egg whites; 1 Tbsp lemon juice; 1 cup cream; 1 ½ cups Cherries (stoned and puréed); 5 Peaches (peeled, 2 puréed, 3 chopped)

How healthy are the main ingredients?

Mascarpone Cherry sugar Peach

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Preparation steps

Line a loaf tin with cling film.

Beat the egg yolks with the sugar and vanilla sugar in a bowl over hot water until thick and creamy. Remove from the heat and beat until cold (ideally over a bowl of cold water). Gradually fold in the mascarpone.

Whisk the egg whites with the lemon juice until stiff. Likewise beat the cream until stiff and carefully fold the whipped cream into the mascarpone mixture.

Fold the cherry purée (reserving 3 tbsp) into 1/3 of the mascarpone mixture. Fold the peach purée (reserving 3 tbsp) into the remaining mascarpone mixture, then fold in the peach pieces and the egg whites.

Spread the 3 tbsp of reserved cherry purée over the base of the tin. Tip the cherry mascarpone mixture over the top, pushing it into the edges and making a depression in the centre along the length of the tin. Next spoon the peach mascarpone mixture into the tin and smooth flat. Drizzle the reserved peach purée over the top in streaks.

Cover and chill in the freezer for at least 4 hours. To serve, remove from the tin, take off the cling film and cut into slices. Serve stacked with ice cream wafers if desired.

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