No Churn Soft Serve Mascarpone Ice Cream With Balsamic Blueberry Compote Food

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!

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

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 ICE CREAM

Steps:

• Put the condensed milk, cream and vanilla into a large bowl. Beat with an electric whisk until thick and quite stiff, a bit like clotted cream. Scrape into a freezer container or a large loaf tin, cover with cling film and freeze until solid.