Mascarpone Ice Cream with Stewed Pink Lady® Apples

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Glace de mascarpone aux Pink Lady® fondantes
2hours.trad | wwp-recette0min
Cooking time
Glace de mascarpone aux Pink Lady® fondantes



  • 4 Pink Lady® apples
  • 150 g sugar
  • 100 g icing sugar
  • 300 g mascarpone cream
  • 3 tbsp milk
  • 2 limes
  • 20 cl whipping cream


  1. In a dish, cut the Pink Lady® apples into small cubes, add the sugar and just enough water to cover, sprinkle with cinnamon.
  2. Cook over low heat for at least 2 hours and then let cool.
  3. Dilute the mascarpone with the milk and add the icing sugar. Incorporate the grated lime rinds and the whipping cream (which you have whipped into firm peaks).
  4. Pour the mixture into a dish. Place it in the freezer, stirring every half hour for 3 hours. Let it set for about 24 hours.
  5. Drain the Pink Lady® apples. Reserve the juice, add lemon juice to it and reduce this syrup to thicken it.
  6. Arrange scoops of ice cream in little bowls, drizzle some syrup over and serve with a spoonful of stewed Pink Lady® apples.

Pink Lady® top tip

For faster results, you can use an ice-cream maker.

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