Ice-cream alternative using mascarpone cheese instead of cream. Unlike traditional custard based ice-creams, this one doesn't need any cooking. It is so simple to do, my 10 year old daughter Lauren can more or less make it herself. :)
Whip the egg whites into soft peaks with a pinch of salt.
In another bowl whisk the egg yolks, sugar and vanilla for a few minutes, then add the mascarpone cheese.
When the cheese and egg yolks are fully mixed together, add one table spoon of the egg whites and stir this in with a metal spoon.
Add the cheese mixture to the egg whites and stir in carefully, trying not to knock out the air from the beaten egg whites.
Then pour the mixture into a nice, freezer proof bowl and put into the freezer for 3 to 4 hours. The mixture shouldn’t be too hard, so don’t leave it in the freezer for longer than this – good excuse to eat it asap really! :).