• About Us
     
    Our Company
    • Our Purpose
    • Our Vision
    • Our Sustainability
    • Our Quality
    • Our Heritage
    • Our News
    Our People
    • Our Team
    • Careers
    Our Location
    • Our Farms
    • Contact Us
  • Products
     
    Nutritionals
    • Hydrolysates
    • Specialty Proteins
    • Microbial Nutrition
    Flavours
    • Cheese Flavours
    • Butter Flavours
    • Cream & Milk Flavours
    Ingredients
    • Caseinates
    • Whey Protein Concentrate (WPC)
    • Anhydrous Milk Fat (AMF)
    Foods
    • Retail
    • Foodservice
    • Customised & Industrial
    • FAQs
  • Tatua Recipes
     
    Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
  • Careers
  • Tatua 360 Login
  • Contact Us

About Us

Our Company
  • Our Purpose
  • Our Vision
  • Our Sustainability
  • Our Quality
  • Our Heritage
  • Our News
Our People
  • Our Team
  • Careers
Our Location
  • Our Farms
  • Contact Us
Nutritionals
  • Hydrolysates
  • Specialty Proteins
  • Microbial Nutrition
Flavours
  • Cheese Flavours
  • Butter Flavours
  • Cream & Milk Flavours
Ingredients
  • Caseinates
  • Whey Protein Concentrate (WPC)
  • Anhydrous Milk Fat (AMF)
Foods
  • Retail
  • Foodservice
  • Customised & Industrial
  • FAQs

Tatua Recipes

Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Baking

Careers

Tatua 360 Login

Contact Us


No Churn Mascarpone Ice Cream

Ingredients

1 cup cream

200g Tatua Mascarpone

1 tin of condensed milk

½-3/4 cup fruit puree

Method

  1. In a bowl, whip the cream and Tatua Mascarpone.  When it is at soft peak stage slowly add the condensed milk and continue to beat until it is at the stiff peak stage. 
  2. Gently fold in the fruit puree.  Don’t be tempted to over mix or you will ruin the ripple effect.
  3. Transfer the ice cream to a 2 litre freezer proof dish and freeze overnight.

No need for an ice cream machine with this easy ice cream recipe.  Swirl it with any flavour you want from plum, mango, apricot, raspberry to caramel. Vicki’s top tip; Use tinned plums for the fruit puree, simply drain and remove the pips before pureeing.  The left over puree makes a great sauce.  

More Recipes
 

Contact Us
Private Bag 800
Morrinsville 3340
New Zealand
+64 7 889 3999

  • ©Tatua
  • Terms & Conditions
  • Privacy