Mascarpone Ice Cream with Mint // Rooftops

• Vegetarian
• Gluten free

• Produce

  • 1 big handful Mint, fresh

• Condiments

  • 3 tbsp Honey

• Dairy

  • 1 cup Greek yoghurt
  • 3/4 cup Mascarpone

Found on sproutedfig.com

Description

Ingredients

• ¾ cup (90 g.) mascarpone
• 1 cup (240mL / 250 g.) Greek yoghurt
• 3 tbsp. honey
• A big handful of fresh mint

Directions

• Make sure your ice cream maker is completely ready*.
• In a bowl mix together mascarpone, Greek yoghurt and honey. Plug off the mint leaves (do not add the stems – they are SEJE and not nice to chew on) and chop them very well. Mix into the mascarpone mixture.
• Turn in your ice cream maker according to the manufacturers instructions.
• The ice cream is best, when it has been left out of the freezer 15 minutes before serving.