MASCARPONE GELATO

Mascarpone Gelato image

Provided by Martha Stewart

Yield Makes about 1 quart

Number Of Ingredients 6

2 cups whole milk
1 vanilla bean, split lengthwise and scraped
5 large egg yolks
1/2 cup sugar
1 cup heavy cream
1 cup mascarpone

Steps:

In a medium saucepan, heat milk and vanilla bean and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.
Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.
Remove vanilla bean. Add half the milk to egg-yolk mixture and whisk until blended. Stir into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.
Remove from heat and immediately stir in cream. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Whisk in mascarpone until completely blended, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.