Ingredients

• 300g berries
• 2 tablespoons lemon juice
• 200g granulated sugar
• 1 pk vanilla sugar
• 250ml milk
• 280g mascarpone
• 250ml whipped cream

Method

1. Place the freezer bowl in the freezer at least 12 hours before starting to prepare the wild berry ice cream so that it can cool completely.
2. Place the berries with 80g granulated sugar and the lemon juice in a bowl and mix. Cover with cling film and refrigerate.
3. Using the kitchen machine, whisk the milk at medium speed with the remaining sugar and vanilla sugar for about 2 minutes until the sugar has completely dissolved.
4. Add the mascarpone and whipped cream and stir in gently. Cover the mixture with clingfilm and let it sit in the fridge for 6 - 8 hours, preferably overnight.
5. Place the pre-cooled freezer bowl in the plastic bowl. Attach to the kitchen machine.
6. Pour the cooled mixture into the already switched-on, rotating at low speed, ice cream maker and let it freeze for about 20 minutes.
7. The wild berry ice cream can be enjoyed right away. If you like a firmer texture, put the wild berry ice cream in a container and place it in the freezer for another 1 to 2 hours.
8. Thaw the berry ice cream for about 10 minutes at room temperature before serving.
9. To serve, place in small cups or bowls and garnish with fresh mint.