Lemon Mascarpone Ice Cream with Currant Swirl

Course Dessert

Cuisine American, Italian

Prep Time 20

Cook Time 10

Chill Time 6

Total Time 6 30

Servings quart

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)

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.

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.