Being lactose free doesn’t mean you need to miss out.
Our lactose free ice cream is made using homemade lactose free mascarpone, which gives it a slight tang that is just morrish!
We serve this with a homemade pavlova and fresh fruit in the summer, it wins over the crowd every time.
Heat 300ml of lactose free milk and 250ml of lactose cream until it is just on the boil. While the milk and cream are heating up, whisk egg yolks and sugar together until light, I do this in a saucepan.
Slowly add the hot milk and cream into the saucepan with the eggs and sugar, stirring constantly, place back on the heat, continue stirring until the mixture coats the back of a spoon, if you have a thermometer this will happen at approximately 80°c. Do not boil as it will scramble the egg. Remove from heat then add the mascarpone, vanilla and salt and mix throughly.
Place in an ice cream churn and churn for approximately 50 minutes.
Once churned, remove and place into a container. Freeze until required.
Before owning an ice cream churn I would place the mix in a freezer proof bowl in the freezer and every hour take it our and mix with a hand mixer, until it had increased in volume by a third.
To make your lactose free Mascarpone, find our recipe here