Cherry Mascarpone Ice Cream Food

MASCARPONE ICE CREAM RECIPE

Steps:

• Prepare an ice bath by placing some ice and water in a large bowl and setting another large container inside. Find your fine mesh strainer. Set both aside.
• Heat the cream, milk, sugar, and salt in a saucepan over medium heat until the sugar is dissolved. Meanwhile, place the egg yolks in a bowl; slowly whisk half of the warm cream mixture into the egg yolks. (This is called "tempering" the eggs. You want to slowly add the hot mixture to gradually raise the temperature of the egg yolks and not end up with sugary scrambled eggs.)
• Return the egg-cream mixture to the rest of the cream in the saucepan. Continue to cook, stirring constantly, until the custard has thickened enough so that it coats the back of a spoon and holds a line drawn with your finger, about 5 minutes. (The texture of the custard is called "nappant" when it reaches this stage.) Immediately pour through the fine mesh strainer into the contained set inside the prepared ice bath; add the mascarpone cheese (the warm custard should melt the cheese) and lemon zest to the cooked custard and let cool, stirring frequently, for at least 30 minutes. (Alternatively, if you don't want to stir the custard in the ice bath, you can place plastic wrap on the surface of the custard so a skin doesn't form and place it in the refrigerator for 2 to 4 hours.)
• Once the custard is cool, transfer the ice cream base to your ice cream machine and churn per the manufacturer's instructions. (You should stop once it's approximately the texture of soft serve. I let it go for about 30 minutes, which was apparently too long.) Transfer the ice cream to another container and freeze until solid, a couple of hours more.

CHERRY MASCARPONE ICE CREAM

Steps:

• Chop cherries into coarse pieces (1/4 pieces or smaller). Blend with 1/3 c sugar and lemon juice. Cover and set in fridge to macerate.
• Whisk egg yolks with 1/3 c sugar until pale yellow ribbons. Heat 1 c cream in a sauce pan over med until not quite simmering.
• Add ¼ of the cream to the egg yolk mixture while whisking constantly. Pour egg mixture back into hot cream slowly while stirring constantly. Continue stirring until custard starts to thicken.
• Remove from heat, cover with plastic wrap pressed to surface to prevent a skin forming and chill until room temperature.
• Beat remaining 1 c cream with mascarpone and salt until smooth (but not truly whipped). Add in custard and macerated cherries (including all liquid). Beat until completely combined and cherry pieces are distributed.
• Chill according to your ice cream freezer's directions.

MASCARPONE-BERRY ICE CREAM

Steps:

• Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
• Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.

CHERRY MASCARPONE CREAM SCONES

Steps:

• Scones: Preheat oven to 350%, making sure that the baking rack is in the middle of the oven.
• Line a cookie sheet with parchment paper to keep scones from browning too quickly on bottom.
• In a large bowl, add the white & brown flours, the white & brown splenda, baking powder and sea salt.
• Cut butter into small pieces and blend into the flour mixture. until it resembles coarse crumbs.
• Next combine the milk and lemon juice to create sour milk, stir and let sit 3 minutes.
• In a small bowl add the sour milk, beaten egg and almond extract. Mix well and add to the coarse flour mixture, gently stirring until combined.
• Now add the cherries and candied ginger.
• Most Important *Do not over mix*.
• Gently knead the dough on a lightly floured board until it is smooth and elastic. If required add extra flour.
• Pat the dough gently into a circle and cut into 9 triangular pieces and place on cookie sheet. (Cut the circle into 3 large slices and cut each large slice into three equal size smaller slices).
• Glaze: To make the glaze beat the egg white with milk, until well mixed.
• Brush a little of the mixture onto the top of the scones.
• Bake for about 15 - 18 minutes or until a toothpick inserted into the center of scone comes out clean.
• Remove the pan from oven and place the scones on rack to cool.
• Cherry Mascarpone Cream: In a large bowl place the mascarpone cheese, almond extract and splenda. Beat until the cheese mixture starts to look softly whipped, then add the whipped cream and the finely chopped cherries until well mixed.
• If not ready to use immediately, cover and refrigerate until serving time. Make sure to stir before serving.
• To serve, split the scones and fill with the cherry cream mixture, place top back on and sprinkle powdered sugar over the top of the scone.