Mascarpone Ice Cream: Peach Swirl & Speculoos
Mascarpone ice cream with peach swirl and speculoos recipe that stays creamy and portionable even in the freezer.
Ingredients
- 60 gr Eis-Perfecto
- 50 g plusPerfecto
- 15 gr Bindemittel-Perfecto
- 80 g sugar
- 270 g Mascarpone
- 525 g milk 3,5%
- 1/4 tsp vanilla essence Movito or 2 tsp vanilla paste
- pinch of salt
- optional 6g Perfecto-Cremosa paste
- Variant without sugar
- 110 gr Perfecto-X
- 15g XBindemittel-Perfecto
- 80 g xylitol
- Ingredients that are later added to the ice cream:
- 200g peach Variegato
- 200 g speculoos (in small cookie crumbs)
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