Marscapone is an Italian cheese, a lot like cream cheese. I still prefer Buttermilk Ice Cream, but Mark loved this. It's super rich and elegant. Marscapone Ice Cream
Ingredients:
2 cups milk
1 cup heavy cream
1 8-oz container mascarpone
1 1/2 cups sugar
4 egg yolks
1/2 teaspoon vanilla
The How-to:
In a small bowl, beat the egg yolks with the sugar until fluffy and lighter in color. Set aside. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat.
While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat. Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
Whisk in the mascarpone and vanilla until smooth in texture. Chill the custard 4 hours or overnight. Follow your ice cream maker’s instructions to churn into ice cream. Transfer to an airtight container and freeze for 2 hours.
While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat. Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
Whisk in the mascarpone and vanilla until smooth in texture. Chill the custard 4 hours or overnight. Follow your ice cream maker’s instructions to churn into ice cream. Transfer to an airtight container and freeze for 2 hours.
Marscapone Ice Cream served over roasted peaches in a white wine honey sauce.
