Amarenaeis “Guido melts away”

Ingredients for 1 servings:

• 200 ml milk, 1.5%
• 50 g skimmed milk powder
• 120 g sugar, of which 10% glucose
• 150 g mascarpone
• 1 tsp locust bean gum
• 300 g cream, 33% fat
• 2 tbsp cherries (Amarena cherries)
• 50 ml juice (Amarena cherry juice)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 15 minutes

a part of the menu for dessert the Brunettis as guests

Bring the milk, sugar, glucose, skimmed milk powder, and carob flour to a boil in a small saucepan. Then stir in the mascarpone and bring everything to a boil again. Remove the pan from the heat and allow to cool, stirring occasionally, then transfer to a metal bowl and refrigerate for a good hour. Whip the cream until stiff peaks form and fold into the mixture. Place the ice cream mixture in the freezer for 20 minutes. In the meantime, drain the amaretto cherries in a sieve, reserving the juice and adding more to the desired amount. Roughly chop the cherries. Pour the cold ice cream mixture into the ice cream maker and freeze for about 30 minutes until the desired consistency is reached. Shortly before the end of the process, add the chopped cherries to the machine while the mixer is running. Remove the ice cream from the maker and pour into containers. Now pour the juice onto the ice cream and fold it into the ice cream with a fork, like a marble cake. Let the finished ice cream freeze for at least 3 hours. The recipe is written for a battery-operated ice cream maker.