Homemade Stracciatella Ice Cream

Serves 2

250 g mascarpone
250 g milk
3 tbsp icing sugar
Seeds from ½ vanilla pod
50 g bittersweet cooking chocolate

Using a hand blender, mix mascarpone, milk, icing sugar and vanilla seeds until smooth. Pour the mixture into an ice cream maker and churn until creamy. When the texture is nice and smooth, add the finely chopped chocolate and finish churning. Spoon into cups and serve.

Without an ice cream maker: blend the mixture longer until light and creamy, pour into a loaf tin lined with cling film, and gently fold in the chocolate pieces. Freeze for about 8 hours. Remove from the tin and serve in slices.

TIP: After Eight Ice Cream: replace the icing sugar with 6 tablespoons of peppermint syrup.