Ice cream with mascarpone and strawberries

Ingredients:

• Heavy cream 35%: 150 g
• Strawberries (fresh or frozen): 75 g
• Stevia: 28 g (to taste, adjust as needed)
• Mascarpone: 50 g

Instructions:

If using fresh strawberries (75 g), wash them thoroughly and remove the stems.

If using frozen strawberries, allow them to thaw slightly.

Blend the strawberries into a puree.

Whip the heavy cream (150 g) to soft peaks with a mixer on medium speed.

In a separate bowl, soften the mascarpone (50 g) for easier mixing with other ingredients.

Gently fold mascarpone, strawberry puree, and stevia powder into the whipped cream until smooth.

Transfer the mixture into a freezer-safe container, cover with a lid or plastic wrap to prevent ice crystals.

Freeze for 8-11 hours until firm.

Allow the ice cream to soften slightly at room temperature before serving.

Due to the mascarpone, this simple ice cream has a creamier texture and takes 1-2 hours longer to freeze compared to regular cream-based ice cream.