Mascarpone Berry Ice Cream Food

TRIPLE BERRY GALETTE WITH NO-CHURN VANILLA ICE CREAM

Steps:

• For the no-churn vanilla ice cream: Add the sweetened condensed milk and mascarpone to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon the ice cream into a freezer-safe container and freeze 6 hours or overnight.
• For the crust: Combine the flour, cornmeal and salt in a large bowl. Add the butter and use your fingers to break the butter into the flour until the mixture has butter chunks the size of small peas. Add 3 tablespoons cold water and mix with a wooden spoon, drizzling in more water as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are okay). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Cover the dough and place it in the fridge while you prepare the filling, at least 15 minutes (the dough keeps, covered, refrigerated, for up to 1 week).
• For the filling: Line a baking sheet with parchment paper and set aside. In a bowl, toss together the berries, brown sugar, flour, lemon juice and vanilla bean seeds.
• Flour the work surface and roll the dough to about 1/8-inch thick. Transfer to the prepared baking sheet. Spoon the berries over the dough leaving a 3-inch border around the edges. Pour any remaining juices left in the bowl over the fruit. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough.
• Place the galette in the fridge for 30 minutes, or until ready to bake, no longer than 2 hours.
• Preheat the oven to 400 degrees F. Bake the galette until the crust is golden and the fruit is soft and caramelized, 40 to 45 minutes. Allow to cool slightly. Serve warm or at room temperature with a large scoops of ice cream and a drizzle of honey.

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.

FRESH BERRIES WITH HONEY LEMON MASCARPONE CREAM

Steps:

• In a medium bowl, combine the strawberries, blueberries, lemon zest, and lemon juice together. Set aside.
• In another bowl, stir together the mascarpone, yogurt, lemon zest, lemon juice, honey, and vanilla extract until creamy and uniform in texture. Taste and adjust for sweetness and tartness by adding more honey or lemon juice according to your personal preferences.
• Take two glasses and layer the fruit and cream. Serve immediately or chilled.

MIXED BERRIES AND MASCARPONE CREAM DESSERT

Steps:

• Pour well chilled heavy cream into a bowl and lightly whip it. Add icing sugar and whip the cream until until soft peaks form.
• In the second bowl, combine mascarpone cheese, plain yogurt, sugar, vanilla extract and lemon juice. Using a spoon or a hand mixer beat the cream until smooth. Then gently fold in whipped cream.
• Divide the cream mixture and berries among 6 glasses. Start with mascarpone cream and end with mixed berries. Then repeat the layers (you should use up all the cream and berries).
• Sprinkle grated white or dark chocolate over the mixed berries. Chill for at least 3 hours. You can also make this dessert overnight.

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.

NO CHURN MIXED BERRY MASCARPONE ICE CREAM

Steps:

• In a food processor or blender, puree the fruit. Add the lemon juice and lemon zest to the fruit mixture and set aside.
• In a large bowl or bowl of an electric mixer, whip the heavy cream on high speed just until soft peaks form.
• Fold in the sweetened condensed milk followed by the mascarpone, vanilla and salt. Beat a few seconds longer until stiff peaks form. Fold in the berry puree until combined.
• Pour mixture into a or a 9 x 5 x 3 inch bread tin, or 9 x 9 inch square pan, cover with plastic wrap and freeze for 4-6 hours.

MASCARPONE CREAM AND BERRIES

Steps:

• In a large bowl, whisk the mascarpone, heavy cream, confectioners' sugar, and vanilla until smoothly blended.
• Using half of the mascarpone cream, divide it evenly among 4 dishes or goblets. Place a layer of your favorite berries or coulis over, and spoon the remaining mascarpone over. Top with a few more berries or coulis.
• Cover and refrigerate for 1 hour or as long as overnight. Serve cold.

NO-CHURN BLUEBERRY MASCARPONE ICE CREAM

Steps:

• In a stand mixer, whip the heavy cream until stiff peaks form, about five minutes. Fold in the mascarpone and condensed milk, and blend until smooth.
• While the cream and mascarpone are mixing, puree the blueberries and lemon juice in a food processor or blender. Pour into the cream base, and add the lemon zest and vanilla. Mix well.
• Line a bread pan with parchment paper and pour the ice cream base into the pan. Spread evenly, cover, and refrigerate for at least 8 hours or overnight.
• When ready to serve, let the ice cream sit out for about five minutes to soften, then scoop and serve in waffle cones. Dip in the crushed gluten-free graham crackers for an extra crunch. Enjoy!

MASCARPONE & MARMALADE ICE CREAM

Steps:

• Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.
• Meanwhile, put the milk, mascarpone, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the mascarpone into the milk. Once just boiling, take off the heat and whisk this gradually into the egg mix to make a custard.
• Clean out the pan, then tip the custard into it. Cook gently for 15 mins, stirring all the time, until the mix is thick enough to coat the back of a wooden spoon. Don't let it boil or the eggs will scramble. Sieve into a bowl and leave to cool.
• Churn in an ice-cream machine until thick and smooth, then tip into a plastic container. Spoon over the marmalade, then use a skewer to ripple the marmalade through. Cover and freeze for at least 6 hrs until set. If you don't have an ice-cream machine, freeze the custard for 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. Swirl in the marmalade, then freeze solid.

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.

EASY MASCARPONE CREAM

Steps:

• In a medium bowl beat the cream and sugar until thick peaks appear (very thick).
• In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
• Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!

MASCARPONE ICE CREAM WITH BLACK CURRANTS

Steps:

• If you want to remove all the seeds and skins from the ice cream, first puree the black currants, pass them through a sieve and then mix them with mascarpone and powdered sugar. If you don't want to filter out any of the berries, just puree them together with mascarpone and powdered sugar until homogeneous.
• Whip the cream until stiff.
• Add the whipped cream to the currant and mascarpone mixture and mix gently until creamy and homogeneous.
• Transfer the ice cream mixture to sealable containers and refrigerate for about 4 hours until the ice cream mixture is firm. Let the ice cream stand at room temperature for about 10 minutes before serving to prevent it from becoming hard.

MASCARPONE CREAM WITH BERRIES

Steps:

• Separate the egg. Sift the powdered sugar. Whip the egg white until stiff, sprinkling in the powdered sugar. Whisk the egg yolk with the mascarpone, vanilla sugar and Amaretto until thick and creamy. Fold in the whipped egg white and chill.
• Rinse the berries and pat dry. Layer the mascarpone cream, berries and cookies in serving glasses. Serve immediately.

BERRY TARTS WITH LAVENDER ROSEWATER MASCARPONE CREAM

Steps:

• Take the berries in a bowl, sprinkle them with the orange zest and add 1 tbsp maple syrup.
• Toss them to coat evenly and let them macerate in the refrigerator until ready to assemble the tarts.
• Take the Mascarpone cheese in another bowl. Add the maple syrup, rosewater and dried lavender seeds to it. Take an egg-beater and whip the mixture until it becomes fluffy and creamy. Keep it in the refrigerator until ready to assemble the tarts.
• Thaw the puff pastry according to package directions. Roll the puff pastry out into a large rectangle on a lightly floured surface.
• Take a cookie cutter of your choice and carve out mini tarts on the puff pastry as desired. You should be able to get at least 8-10 mini tartlettes from both the sheets.
• Preheat oven to 350 degrees F. Take a cookie sheet lined with parchment paper. Transfer the mini tarts to the cookie sheet. Bake the puff pastry tarts for 15-20 minutes, until golden brown in color. Make sure you check them often to see that the base does not burn.
• Assembling the Tartlettes
• When the tarts are baked, let them cool down to room temperature. To serve, take each baked shell, and top it with a generous amount of Mascarpone cream mixture. Then spoon the berries on the top, removing any juice to prevent them from sagging. Top with finely chopped pistachios and serve immediately.

BLUEBERRY NO-CHURN MASCARPONE ICE CREAM

Steps:

• Instructions Combine the blueberries, sugar and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly. Cook and stir for 5-8 minutes or until blueberries pop. Remove from the heat. Cool, stirring occasionally. Place berry mixture into a food processor; cover and pulse until almost smooth. Transfer to a large bowl. Beat mascarpone and sweetened condensed milk in another large bowl until combined. Add the cream, vanilla and salt; beat until stiff peaks form. Gently fold into blueberry puree, leaving a swirl pattern. Spoon into an airtight freezer container. Cover and freeze for at least 6 hours or until firm. Remove from the freezer 10 minutes before serving.

NO CHURN SOFT SERVE MASCARPONE ICE CREAM WITH BALSAMIC BLUEBERRY COMPOTE

Steps:

• MAKE THE MASCARPONE SOFT-SERVE: Evenly whisk whole milk, sweetened condensed milk and granulated sugar in a pot. Sprinkle powdered gelatin and salt evenly on top, then bring to a simmer. Cook and whisk for 1 min until the gelatin has fully dissolved, then remove from the heat. Whisk in the mascarpone cheese until completely smooth and lump-free (an immersion blender could be used). Pour the mixture into a shallow pan, then freeze for about 4 hours until hardened. Score the mixture into small cubes with a knife, then freeze again for another hour or until needed. Can be made several days ahead.
• While ice cream is freezing, make compote. Add blueberries to a small pot, add enough balsamic reduction to coat berries evenly and simmer on low for a few minutes until thickened.
• Add the cubed and frozen mixture into a food-processor (no more than ½ at a time). Pulse until the cubes are chopped into small pieces (it will tumble reluctantly in the beginning but don't worry, it'll break), then run the food-processor with long pulses, scraping and breaking up large lumps a couple times in between, until the mixture is smooth and thick but blended. You can now scoop the soft-serve into serving cups, or with a piping-bag with star-tip if you want the swirl effect (do it quickly before it melts). Add a scoop of balsamic blueberry compote and a drizzle of Healthy Harvest greek olive oil. Garnish with basil if desired.

NO CHURN BLUEBERRY MASCARPONE ICE CREAM

Steps:

• Put a 9x3x5 loaf pan in the freezer.
• For the blueberry jam, combine all the ingredients in a sauce pan over medium high heat and cook, stirring often until the blueberries are soft and syrupy about 10 minutes
• Remove from the heat and let it cool. Place into the refrigerator to speed this up.
• To make the mascarpone Ice cream base, combine the mascarpone cheese, condensed milk, vanilla, and salt in a large bowl, stir to combine.
• Whip the heavy cream with a mixer on medium high speed until firm peaks form. Fold in mascarpone mixture with the whipped cream until well blended. Pour the mixture into the chilled pan and freeze, covered until it's almost set about 2 hours
• Remove from the freezer and swirl in the cooled blueberry jam with a spoon. Return to the freezer until solid, about 4-5 hours