Chocolate Ice Cream with Strawberries
Mascarpone and butter provide fat and a rich texture, while 99% chocolate adds magnesium and polyphenols. Strawberries bring a little fiber and fresh berry flavor without a heavy carbohydrate load.
Soften butter (100 g) in advance. Divide erythritol (50 g) in half, then beat one half with mascarpone (250 g) and the butter until smooth and creamy.
Warm 35% cream (100 g) to about 50°C, add 99% chocolate (100 g) and the remaining erythritol. Stir until the chocolate melts completely, then combine the chocolate mixture with the mascarpone base.
Spoon part of the mixture into molds, add strawberries (100 g), and cover with the remaining chocolate mixture. Freeze the ice cream for at least 4 hours. Before serving, leave it at room temperature for about 30 minutes so the texture softens.
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