Raspberry Mascarpone Ice Cream
I am addicted to infomercials.
I currently own the pasta express, ab slide, aerobed, bellydancing DVD, ab rocker, thighmaster, one touch can opener, snap hooks, smart scissors, the clapper, the shred ender, and many more… Please tell me I am not the only one??
I always find myself watching these shows and when they ask you… “Wouldn’t you like to try this in your own home?”, I find myself nodding enthusiastically, eyes glossy and reaching for my wallet. (It really is an addiction!)
But it’s not my fault. Its the TV’s fault!
Along with my infomercial addiction I am also brainwashed by food network personalities to try their beloved ingredients. One of my favorite food TV stars is Giadia De Laurentiis. If you watch her enough you’ll notice that she loves her pancetta and mascarpone cheese. (I say it in my head the way she does, with her Italian accent.)
So that being said… I found myself staring at 3 tubs of mascarpone cheese in my refrigerator on Tuesday afternoon. But I wasn’t in the mood for something savory. I wanted something sweet.
After trolling around the foodie blogosphere I found what I was looking for.
A quick look at the ingredients and the only thing I was missing were raspberries. I jumped in my car and raided my local grocery store produce section for raspberries (well to be honest, I told T to go get some for me) and hurried back to start my ice cream project.
There’s just something about homemade ice cream. I am not usually an ice cream person but homemade is just better. I have to admit that this recipe takes alot of time and ALOT of bowls/equipment. I was doing dishes for hours after I finished.
Was it worth it? (Read my review at the end.)
PS. I provided the link to the original blog. Definitely check it out. The process pictures are fabulous!
(Recipe from Chocolate Gourmand | photos from me!)
Makes about 2 quarts
1 cup whole milk
3 egg yolks
1-1/4 cup sugar, divided
3 pints fresh raspberries
8 ounces mascarpone cheese
1/4 cup Grand Marnier
1 cup heavy whipping cream
Heat the milk over medium heat until simmering, stirring frequently. Remove from heat.
Beat the egg yolks and 1/2 cup of sugar until well blended and color turns to light yellow. Continue whisking the egg mixture while slowly pouring in the hot milk. Return to saucepan and heat over medium heat, stirring constantly until temperature reaches about 165° F.
Remove from heat and pour through sieve or chinois. Place in ice bath to cool. Once the mixture is no longer hot you can add the mascarpone cheese. To ensure even mixing you can return the mixture to a mixer and beat until smooth. Return mixture to ice bath to continue cooling.
Rinse the raspberries and dry on a paper towel, removing any leaves or discolored raspberries as needed. Place raspberries in a blender with 3/4 cup of sugar. Pureé well and pour into chinois or sieve to filter out raspberry seeds.
Pour the raspberry puree into the ice cream base, add 1/4 cup of Grand Marnier and blend well with a whisk. Beat the 1 cup of cream just until it is no longer runny and add this to the ice cream base, mixing in thoroughly. Continue to chill in the ice bath until about 45° F. Freeze according to your ice cream maker’s instructions.
Transfer to a dedicated, odor-free container to let ripen in the freezer for several hours or overnight.
Husband rating: A+
He is usually a chocolate and pb ice cream eater but he liked how smooth and fresh this ice cream tasted.
Wifey rating: A+
I am not an ice cream person (I prefer cupcakes, cheesecake) but I love how the combination of sweet and tart from the raspberries and mascarpone complimented each other. I won’t tell you how many scoops I had!
Other rating: A+
I brought the ice cream over to T’s parents for dessert and they both loved it. They really liked how fresh it tasted and T’s dad had 3 bowls!