I keep on making ice cream. I guess it is my
way of trying to extend a bit the summer feeling. I cannot get used to these
rainy, cold days and gray days in August. Weather has been terrible this summer
in here. I guess by now I should have got used to the fact that here weather
can only be one of two: bad or worse. So, it really makes no sense at all talk
about the weather. But it is not a rhetorical resource at all. Here it is a
real topic for conversation. These cold temperature and dark skies make it
really difficult to think of summer. And when you receive the occasional out of
office autoreply at work, with someone’s
message explaining she is on summer holidays, it feels really strange. It feels
kind of out of place.
So
occasionally I decide to do some ice cream. I prepare it not because a hot
summer day asks for a refreshing and frozen dessert. Right now, I need to remind myself that no
matter how cold it is outside, at the end
of a great meal, an ice cream will
always be a perfect dessert.
This ice
cream is just a slight variation on one of the easiest ice creams I've ever
done. I had done it several times before. And when I invited some friends over
for dinner, I thought I could prepare this ice cream some days in advance. If I
felt like preparing something else, this delicate and neutral ice cream flavor would
work perfectly. If served alone, the almonds would provide a lovely crunch to it so that it is not bland at all. Besides,
you can prepare it in a moment, and the result are oh so good. Will you also try
it?
Mascarpone
cheese and almonds ice cream
Ingredients
250 grams
of mascarpone cheese
100 grams
of sugar
100 ml
whipping cream
juice of 1
lemon
50 grams of
toasted almonds, (flakes or coarsely ground)
Directions
To make the
ice cream, put the cheese, sugar and lemon juice in a bowl and mix well. Add the
cream and mix again. Finish by adding the almonds, trying to keep them well
distributed. Put in the freezer (or ice cream) at least 6 hours before serving,
preferably overnight.
PDF