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Summer Berry Ice Cream


500 g frozen summer berries
250 g mascarpone cheese
4 tablespoons milk
3 tablespoons icing sugar; sifted
fresh mint; to decorate
fresh raspberries; to decorate

Yield: 4 servings

Take the fruit out of the freezer and place in a food processor. Leave for 5 minutes.

Add the mascarpone, milk and icing sugar and process for 10 seconds. Stir to move the fruit around and then process again until half the fruit has mixed to a pulp and half is quite solid.

Spoon into glass dessert bowls and top with the mint sprigs and fresh raspberries. Serve immediately.

NOTE:
The mixture can be frozen after processing and served at a later date; but use within one week.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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