Fresh Cherry Cheesecake Ice Cream

Recipe Submitted By: bakingmad

Mascarpone gives this ice cream a delicious cheesecake flavour. Stone the cherries over a bowl to catch the juices.

Ingredients

110 grams	Billington's Golden Caster Sugar
150 ml	Water
½	Lemon juice of half a small
250 grams	Cherries fresh, stones removed
500 grams	Mascarpone cheese
	Silver Spoon Cakecraft Natural Almond Extract few drops

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Heat the sugar, water and lemon juice in a pan over a low heat until the sugar has dissolved completely. Bring to the boil and boil for 3 minutes. Reduce the heat, add the cherries and simmer gently for about 10 minutes until the cherries are soft. Remove from the heat and leave to stand until completely cold. Beat the mascarpone in a bowl to soften it.
Beat in the syrup, juice from the cherries and the almond extract until combined. Gently fold in in the cherries, swirling them through the mixture. Spoon into a freezer proof container cover and freeze until required. Transfer the ice cream to the refrigerator about 25 minutes before serving, to allow the ice cream to soften slightly.