MASCARPONE-BERRY ICE CREAM
If you are looking for a recipe to make ice cream without an ice cream maker, look no further. This delicious mascarpone ice cream is made with raspberries and strawberries. I like to serve it with extra berries and vanilla sauce. You can use other berries as well, of course.
Provided by Tinkerbell
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 689.6 calories, Carbohydrate 31.8 g, Cholesterol 160.9 mg, Fat 59.7 g, Fiber 4.3 g, Protein 13.8 g, SaturatedFat 32 g, Sodium 121.5 mg, Sugar 22.9 g
MASCARPONE & MARMALADE ICE CREAM
This grown-up ice cream is total heaven with anything chocolaty
Provided by Jane Hornby
Categories Dessert
Time 7h
Yield Serves 6 on its own or up to 10 with dessert
Number Of Ingredients 7
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.
Nutrition Facts : Calories 206 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 3 grams protein, Sodium 0.11 milligram of sodium
CANDIED GINGER-MASCARPONE ICE CREAM
Steps:
- In a saucepan over medium heat, heat the milk, heavy cream, and vanilla, stirring occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer, turn off the heat and let sit 10 minutes to infuse the flavor. Meanwhile, whisk together the egg yolks and sugar. In a thin stream, whisk the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Whisk in the mascarpone.
- Meanwhile, in a bowl, put in 2 handfuls of ice cubes and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces) and into the smaller bowl. Chill until cool, about 1 hour, then stir in the crystallized ginger and continue according to the directions of your ice cream maker to freeze.
MANGO MASCARPONE ICE CREAM
Mascarpone's silky thickness lends a custardlike texture without the trouble of cooking custard. Except for dissolving sugar in mango nectar, this is a no-cook recipe. Press the puree through a fine sieve for a smooth texture. Recipe from Cooking Light.
Provided by Pinay0618
Categories Frozen Desserts
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.
- Place mango cubes in a blender, and process until smooth. Press pureed mango through a fine sieve over a bowl; discard solids. Combine mango puree, cheese, and sour cream in a blender; process until smooth. Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely.
- Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a chilled, freezer-safe container; cover and freeze 2 hours or until almost firm.
Nutrition Facts : Calories 87.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 23.3, Carbohydrate 22.1, Fiber 1.5, Sugar 19.5, Protein 0.8
MASCARPONE ICE CREAM
Number Of Ingredients 6
Steps:
- 1. Make simple syrup. Measure out 1/2 cup into a bowl placed over a bain marie. 2. Whisk yolks into the bowl with simple syrup. Continue whisking until eggs are cooked and mixture feels hot to the finger. 3. Turn mixture into the bowl of a stand mixer and whisk on low speed till cool. 4. Whisk in mascarpone/creme fraîche. Whisk in corn syrup and buttermilk. 5. Process in ice cream maker.
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