Cherry & Mascarpone Cheesecake Sundaes!
 
 
Mascarpone ice cream, sauteed cherries and brown sugar crumble make for a completely delicious, cheesecake sundae! This makes plenty of ice cream and crumble, and enough cherries for 4 sundaes.
Author:
Ingredients
For the mascarpone ice cream:
  • 6oz (175g) mascarpone cheese
  • pinch of salt
  • 2 + ⅔ cup (415ml) milk
  • 1 tbsp + 2 tsp cornflour (cornstarch)
  • 1½ cups heavy cream
  • ¾ cup sugar
  • ¼ cup glucose syrup (or light corn syrup)
For the crumble:
  • 1 stick (115g) butter
  • 4 oz (110g) brown sugar
  • 1 cup (150g) plain flour
For the cherries:
  • 6 oz cherries, pitted (frozen work well here)
  • sugar, to taste
  • brandy, rum or vanilla, optional
Instructions
  1. The day before you want to serve the ice cream (at least), make the base. Place the mascarpone and salt into a large bowl and whisk until smooth.
  2. Take 2-3 tablespoons of the milk and stir together with the cornflour in a small bowl.
  3. Place the remaining milk, cream, sugar and glucose into a large saucepan and bring to the boil. Boil for 4 full minutes and then remove from the heat.
  4. Whisk in the cornflour-milk mixture, and then return the pan to the heat and stir for about a minute, or until thickened slightly.
  5. Slowly whisk the thickened mixture into the mascarpone cheese. Leave to cool, and then refrigerate until completely chilled (I leave it overnight). The next morning, churn the ice cream in your ice cream maker, according to the manufacturer's instructions.
  6. To make the crumble, preheat the oven to 180C and line a tray with baking paper.
  7. Place all the crumble ingredients into a bowl and rub the butter into the sugar and flour using your fingertips, until a 'crumble' texture is reached. Spread the mixture onto the lined baking sheet and bake for 20-30 minutes, stirring half way through, until the mixture is golden brown. It will become more crisp as it cools.
  8. When you're ready to serve, prepare the cherries. Heat a small frying pan, and add the cherries, along with a few spoonfuls of sugar (taste to see if your cherries need it). Carefully add a splash of rum or brandy or vanilla, and cook until the cherries are softened.
  9. Serve up a scoop of the ice cream, with a generous helping of crumble and a quarter of the cherries to each person.
Notes
The ice cream and the crumble both store well, and can be made ahead of time, so you can whip out an epic sundae whenever you want!
Recipe by The Sugar Hit at http://www.thesugarhit.com/2014/08/cherry-mascarpone-cheesecake-sundaes.html