Strawberry and Mascarpone Ice Cream

Preheat oven to 180’c. Combine strawberries with the sugar and lemon juice. 

Place on a baking tray and roast for 8-10 minutes or until the strawberries are just softened and releasing their juices. 

Remove from the oven and puree them in a blender or food processor. 

Measure 1/2 cup of puree that will be used in the ice cream and reserve the rest for another use.

Whisk the mascarpone until smooth and add the icing sugar and cream until combined.

Whisk in the milk and buttermilk, together with the strawberry puree.

Pour your mixture into a re-sealable bag and seal it, making sure there’s as little air inside as possible. Fill up the other re-sealable bag with ice and add a cup of salt.

Shake it up a little. Place the re-sealable bag with your mixture into the re-sealable bag with the ice and seal it.

Double bag the ice bag to prevent leaking.

Put on some oven gloves (to protect your hands from the cold) and shake the whole thing for about five to 10 minutes.

Take out your mixture and pour out your freshly-made batch of ice cream.

Place in the freezer until you are ready to use it. Twist open the macaroons.

Place one scoop of ice cream, drizzle over reserved strawberry puree, balsamic glaze and sandwich together.