Ginger mascarpone ice cream recipe

Ginger Mascarpone Ice Cream recipe

This article was published by: Matthew

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Ingredients

500 ml	milk
500 ml	double cream or whipping cream
½	vanilla bean, split lengthwise
100 g	sugar
9 medium	eggs, yolks only
250 g	mascarpone
120 ml	crystallised ginger, chopped
	ice cubes
	cold water

Instructions

Heat the milk, heavy cream, and vanilla in a saucepan over medium heat, stirring occasionally. Just before boiling point, turn off the heat and let sit for 10 minutes.

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 up over medium heat, stirring constantly with a wooden spoon. Keep stirring until the mixture is thickens and becomes creamy. When creamy and thickened quickly remove it from the heat. Whisk in the mascarpone.

In another bowl, put in 2 handfuls of ice cubes and add cold water to cover. Place a smaller bowl in the ice water.

Pour the cream mixture through a fine sieve into the smaller bowl. Chill until cool for about 1 hour. Then stir in the crystallized ginger and put in freezer.

Preparation time:
ca. 45 min
Grade of difficulty:
tricky
Calories per portion:
n/a