Banana and blueberry ice cream
In a bowl, mix together the lemon juice and mascarpone until well combined.
Stir in the icing sugar, then the blueberries and mashed banana.
Transfer the ice cream mixture to a freezeable, lidded container. Freeze for at least two hours, or until solid.
To serve, scoop the ice cream into bowls and sprinkle with blueberries. Serve with a wafer biscuit.
This recipe can be frozen for up to three days. Do not use defrosted mascarpone to make this recipe.
Equipment and preparation: For this recipe you will need a lidded freezable container.