Strawberry Mascarpone Ice Cream

Directions

1. Place strawberries and sugar in a large bowl and let macerate for 1 hour or until the berries have released their juices. Puree with a hand blender and chill throughly.

2. Place mascarpone and condensed milk in a food processor and blend until completely smooth.

3. Place heavy cream, vanilla and salt in the work bowl of a mixer and whip to a stiff peak, using the whip attachment. Add the mascarpone mixture and whip again until just combined. Chill mixture for at least 2 hours in refrigerator. This can be done the night before.

4. Turn on ice cream machine and add cream mixture through the top. Do not overfill - as you will be adding the strawberry puree later on. Churn for 15 minutes, then add strawberry puree and churn for an additional 5 minutes. At this point the ice cream is ready as a soft serve, or remove from canister into a freezer container and freeze for 3-4 hours for firmer texture. Let ice cream, site for 5-10 minutes to soften before serving.