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MariaDNoCA

Strawberry Mascarpone Ice Cream

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Joined: Dec 9, 2005

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Posted to Thread #16110 at 8:39 am on Sep 11, 2009

Strawberry Mascarpone Ice Cream
3 cups whole milk
1 cup heavy whipping cream
1 TBSP vanilla extract
1 1/4 cups sugar
6 egg yolks
5 TBSP honey
2 cups Mascarpone cheese
2 cups cleaned and hulled strawberries
¼ cup Grand Marnier

Place milk, cream and vanilla in a heavy saucepan over medium heat and bring
just to a boil.

Meanwhile, whisk together the eggs, sugar and 2 TBSP honey in a large bowl. Slowly whisk the hot milk mixture into the egg yolk mixture to
temper it, or bring it up to the same temperature as the milk mixture. Pour the
mixture back into the saucepan and again cook over medium heat, stirring
constantly, until it has thickened slightly and just barley coast the back of
a spoon, 5-7 minutes; remove the pan from the heat. Add the Mascarpone cheese
and mix well.

Refrigerate until it cools to at least 40F, about 2 hours. While the ice cream base is chilling, toss the strawberries with the Grand
Marnier(you may want to omit because ice cream if you don’t like soft ice cream) and 3 TBSP honey;set aside.

Begin freezing the ice cream. When the ice cream is very thick, but still soft(after 20 minutes, depending on your ice cream maker) add the strawberries and liqueur. Continue freezing to a soft consistency. Transfer the ice cream to
a covered container and place in the freezer until completely frozen.

Source: Adapted from Caprial’s Desserts by Caprial Pence and Melissa Carey, 2001


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain


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