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Home » Recipes » Ice Cream and Frozen Desserts

Lemon Mascarpone Ice Cream with Currant Swirl

Updated: Feb 24, 2025 · Published: Aug 20, 2019 by Kathleen Culver · This post may contain affiliate links · 4 Comments

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Lemon Mascarpone Ice Cream with Currant Swirl in a square metal pan with loose bunches of currants strewn over the top and nearby

This creamy, rich and vibrantly flavored lemon mascarpone ice cream features a dramatically contrasting swirl of sweet tart currant puree. It has a lovely texture thanks to the heavy cream and smooth mascarpone. Lemon zest provides a bit of tooth and a citrus kick that balances the creaminess of the dairy. The currant swirl creates a visual drama that begs you to present the container at the table for scooping. It deserves to be shown off.

Hand holding lemon mascarpone ice cream with currant sauce on top

It was late July when I put this recipe together: the peak of summer, the berries still dripping from the branches and sweat from our brows. I wanted something cold and creamy, yet refreshing. Something that would incorporate the opalescent pink champagne currants without veiling their beautiful color or tart flavor.

Lemon Mascarpone Ice Cream with Currant Swirl in a square metal pan with a jar of currant sauce and spoon nearby

THE HISTORY OF CURRANT PRODUCTION

I was lucky to have two friends share the fruity abundance of their currant bushes with me this year. I had never seen them at the grocery store, which struck me as odd given how much fruit a single bush can produce. A bit of research soon led me to understand that currants were banned as a crop in the US in the early 1900s as they were thought to carry a fungus that threatened the timber industry. The federal ban was removed in 1966, but the prohibition still stands in a handful of states, particularly on the east coast. Fruit growers and advocates are now working to reinstate the commercial production of currants. You can read more of the history here.

Sugar cone with scoop of ice cream on a white plate and marble background

CURRANT PUREE

To make the puree, I put a few cups of currants into a pot with a bit of sugar over low heat. To maximize the juice from the fruit, I smashed it all vigorously with a potato masher and cooked it down to a jammy consistency. I then passed it all through a fine mesh strainer to remove all the currant seeds; there were an impressive amount of them left behind. Stubborn persistence will pay off when pushing the puree through the sieve. The resulting jewel toned puree was so good that I found myself eating it straight from the spoon.

Metal pan of white ice cream with red berry swirl on a marble backdrop with a vintage ice cream scoop nearby

The girls ate this ice cream two nights in a row and declared it one of their favorites. For the next few weeks they asked for it again and again, even though we'd long since eaten the last scoops and scraped the ice cream bowls clean.

Top view of sugar cone with scoop of ice cream and drizzle of red sauce on a white plate and marble background

RECIPE NOTES

  • PREPPING CURRANTS - The most tedious part of a recipe made with currants is the de-stemming process. Preparing two cups of currants took me the better part of an hour. If you have extra hands at your disposal, this would be a good moment to call them into action. Or at least have some good music or a podcast at the ready. It's a meditative process.
  • CURRANT VARIETIES - For this recipe, I used pink champagne currants as they're what I had on hand. The color became much more concentrated when I made the puree. I think any red, pink or black currants would work well in this recipe since they would provide the dramatic color contrast for the swirl. You could certainly use white currants, but the resulting visual will have less of an impact.
  • CURRANT SWIRL - In order to achieve a delicate and detailed swirl, let the ice cream soften somewhat before drizzling the currant puree over the top. Run a fine tool such as a toothpick or a thin skewer through the drizzles to create swirls. Stop before you've gone so far that the colors blend too much and become muted or muddied.
  • LEMON ZEST - I've chosen to include the lemon zest in the ice cream - not only to harness as much lemon flavor as possible, but also - honestly - to avoid adding another step to a fairly straightforward recipe. The addition of zest does provide a slight texture change and means that your ice cream will be 95% creamy with some very small bits of zest in it. That said, my texture-sensitive kids didn't have any issue with the little pieces of zest. If you do decide to go 100% smooth and remove the zest, I would recommend you infuse the lemon flavor by soaking the zest in the heavy cream for a good while (and possibly over heat) to extract the lemon flavor before straining it out. Or perhaps you could replace the zest with 1 teaspoon lemon extract if you so desire. Still - when I make this again, I'll include the zest.
Melted puddle of marbled red and white ice cream on a white plate with a vintage ice cream scoop on top

📖 Recipe

A container of ice cream with a dramatic red swirl of fruit on the top. A vintage metal ice cream scoop has left a trail through the ice cream and holds a full scoop as it rests atop the container. The entire container rests on a marble surface.
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Lemon Mascarpone Ice Cream with Currant Swirl

AuthorKathleen Culver
Prep time20 minutes minutes
Cook time10 minutes minutes
Chill Time6 hours hours
Total time6 hours hours 30 minutes minutes
Servings1 quart
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INGREDIENTS

Red Currant Puree

  • 350 grams (2 cups) currants , red
  • 37.5 grams (3 Tablespoons) granulated sugar

Lemon Mascarpone Ice Cream

  • 500 mL (2 cups, 16 ounces) heavy whipping cream
  • 200 grams (1 cup) granulated sugar
  • ⅛ teaspoon kosher salt
  • 112 grams (½ cup) mascarpone cheese
  • lemon zest, from 1 lemon
  • 125 mL (½ cup, 4 ounces) lemon juice, freshly squeezed (approximately 2-3 medium lemons)

INSTRUCTIONS

Currant Puree

  • Make sure currants are all de-stemmed. Add currants and sugar to medium pot and stir gently to blend. Cook over low heat until currants have burst and are jammy, about 5-10 minutes. If needed, use a potato masher to extract as much juice as possible.
  • Strain through a fine wire mesh sieve into a small bowl. Use a spatula or spoon to press as much of the currant sauce through the sieve as possible. Repeat more times than seems necessary - you'll be surprised how much you can extract. You'll know you're done when you're left with only the currant seeds in the strainer. Set the currant puree aside to cool completely.

Lemon Mascarpone Ice Cream

  • In a large bowl, combine all ice cream ingredients and whisk gently until completely blended together. Cover and place in refrigerator to chill for 4 hours or overnight.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
  • Transfer the ice cream to an 8 x 8 metal pan. Working quickly, drizzle the currant sauce over the ice cream with a spoon. Using a toothpick or knife, swirl the sauce through the ice cream. Cover container with plastic wrap and freeze for at least 2 hours before serving.

EQUIPMENT

  • ice cream maker
Scoop of ice cream in a sugar cone with a red sauce dripping onto a white plate and marble background
Melted puddle of red and white ice cream on a white plate with crushed sugar cone strewn nearby
Square metal pan with red and white swirled ice cream and the marks of a scoop being removed with a vintage ice cream scoop

Comments

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  1. Niyati says

    July 20, 2023 at 11:38 am

    Hi Kathleen,

    I really want to make this recipe and I'm fully prepped to do it save that I live in India and we don't get currants here. However, the most gorgeous cherries are in season and I was wondering if you could suggest how to adapt the swirl to cherries instead?

    Many, many thanks in advance!

    Reply
    • Kathleen Culver says

      November 29, 2023 at 4:25 pm

      Hi Niyati,
      I know this is a late reply - thank you for reaching out.
      I haven't tested the recipe with anything but currants, but you could probably try simply subbing a similar amount of cherries instead.
      If you do give it a try, please let me know.
      Kathleen

      Reply
  2. Darcie Howard says

    May 16, 2020 at 8:42 am

    I absolutely ecstatic About trying this recipe we just got an ice cream maker and my little girl Poppy and I have been trying all types of flavors I thought about how much I love mascarpone cheese and I thought with lemon and poppyseed and then I found your recipe with the current. Thank you for your brilliantly written article about the history of currents and to be honest your whole blog is so fun to read and to be a part of it thank you for your hard work and sharing it with everyone around you!!

    Reply
    • The Floured Table says

      May 29, 2020 at 4:57 pm

      Darcie,
      You've made my day - thank you so much for your lovely comment. I'm thrilled that you and your daughter are looking at my blog and trying recipes together! Cooking with my girls is one of my great joys. I love thinking of you doing the same. I really appreciate you taking the time to share.
      Best,
      Kathleen

      Reply

Hi! I'm Kathleen.

I'm the baker, food photographer and chief mess maker behind the Floured Table. I share my passion for delicious desserts by providing you with well tested, approachable recipes you can confidently recreate at home.

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