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Many people mispronounce the name of this lovely Italian cheese. It is NOT “mars… capone”—that would be an alien gangster! It IS “mas…car…pon-a.” Now, enjoy some mascarpone ice cream!
MASCARPONE ICE CREAM Makes 4-5 C
Ice cream base 1 C whole milk or half-and-half
¾ C sugar
5 egg yolks 2 C mascarpone
Fruit mixture 1 ½ C of crushed strawberries or
raspberries, or mashed fresh apricots 3 T sugar 2 T vodka (stops the fruit from turning into ice when frozen) In a large saucepan, combine milk and sugar. Whisk in egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and easily coats the back of a spoon. Pour custard through a strainer into a bowl, and cool. Refrigerate custard overnight.
Meanwhile, mix choice of fruit with sugar and vodka. Store in the refrigerator until custard is churned. When ready to churn, follow manufacturer’s directions for your maker. When custard is frozen, transfer to freezer container, layering in dollops of fruit mixture as you fill container. Ripen for 4 hours or overnight.
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