Ingredients
- 4 plain water pucks
- 250 water
- 130g sugar
- Zest of half a lemon
- 180ml lemon juice
- 1g dried or fresh lavender
For marscapone ice cream
- 225g marscapone
- 415ml sweetened condensed milk
- 500ml heavy cream
- 7g vanilla extract
- Pinch of kosher salt
- Lemon wafer cookie or lemon cookie stick
Method
- Fill 4 ice molds to the fill line with plain water and freeze for 12 to 24 hours, the day before.
- In a saucepan, combine 250 ml water, 130 g sugar, 180 ml lemon juice and lavender. Start with just 1 tsp of lavender. Bring to a boil and then simmer for 5 minutes. Taste the syrup on the back of a spoon after it has cooled a few minutes. If the lavender is not strong enough, you can add another teaspoon now and repeat the heating for another 5 minutes. It is a delicate balance when cooking with lavender. This recipe works without the lavender as well.
- When you're satisfied with your syrup flavor, strain syrup into a bowl. Add the lemon zest and set in the refrigerator to cool until use.
- Mix mascarpone and 1 can sweetened condensed milk until well combined the day before, and add vanilla and salt.
- In a stand mixer, beat the heavy cream on high until stiff peaks form. Slowly add the whipped cream into the mascarpone mixture a little at a time and transfer to a freezer- friendly dish. Freeze for 6 hours or until firm.
- Remove mascarpone cream from the freezer about 15 to 20 minutes to soften before you scoop into your serving dish. This recipe does need 10 minutes of tempering. Shave the ice over the mascarpone cream and top with syrup until you see the syrup reach the ice cream at the bottom and garnish with lemon wafer cookie.
