Not an ice cream as such, more a frozen dessert. Many recipes include whipped egg whites, but we’ve added air by beating the cream. Remember to factor in the softening time as it's solid straight from the freezer.
Served in slices, this frozen mascarpone dessert has blackcurrants and honey running though it and is the perfect dessert for a dinner party.
Cooking notes: plus cooling, (overnight) freezing and softening
Advertisement - Continue Reading Below
Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
530
Ingredients
For the ripple
1/2Tbsp.
cornflour
40g
caster sugar
150g
blackcurrants, fresh or frozen
For the semifreddo
500g
mascarpone
300ml
double cream
125g
runny honey, plus extra to drizzle
Finely grated zest and juice 1 lemon
Directions
Step 1Line a 900g loaf tin with baking parchment or clingfilm, making sure there is excess hanging over the sides. For the ripple, in a small pan, mix the cornflour, sugar and 25ml water. Add the blackcurrants and cook over low-medium heat, until the blackcurrants have softened and the sauce around them has thickened, about 5min. Set aside to cool.
Step 2For the semifreddo, using a handheld electric whisk, beat all the ingredients until the mixture is smooth and holds soft peaks.
Step 3Dollop alternate spoonfuls of the blackcurrant ripple and semifreddo mixture into the lined tin, then marble lightly with a knife or skewer. Wrap in foil and freeze until solid, about 5hr, or ideally overnight.
Step 4To serve, allow to soften at room temperature for 30-40min. Transfer to a serving plate or board and drizzle with extra honey, if you like. Serve in slices.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
