I had a big to do list today and as clock is moving towards school pick-up time, my list has been barely touched. I started off with great intentions, first thing this morning I headed off for a massage and boy was it good. Maybe a little too good I came home all relaxed and really very unenthused to start attacking my list well!!!! there is always tomorrow :-).
So while talking about things that make you feel good this Mascarpone and cinnamon ice-cream is one of them, smooth, rich and creamy even now in winter this ice-cream is a pure pleasure to eat. Delicious all on its own which is how I had it yesterday for my lunch, yeah I know not too healthy. But I rationalised this by all the hard work I did afterwards in the garden, busily pruning back my fruit trees (also why I needed that massage today I’m just a wee bit sore) that would of definitely had to burn of a few calories (well thats what I’m telling myself anyway :- ).This ice-cream also works amazingly as an accompaniment to poached fruit. I made some delicious poached pears in red wine served with the mascarpone and cinnamon ice-cream, which we had for dessert, post coming soon, I have also served this ice-cream with poached quince and a plum tart.
- 11/2 cups sugar
- 1/3/4 cup water
- 2 tsp cinnamon
- 450g mascarpone cheese
- 1/2 cup cream
- place sugar and water into a saucepan over low heat, stir until sugar has dissolved
- simmer for 3 minutes, remove from heat and allow syrup to cool
- mix syrup with mascarpone and cream
- place and an ice-cream machine and churn as per machine instructions.
I like to refrigerate my mix for several hours or overnight before churning.
recipe is from the Marie Claire cook book ‘flavours’