recipe
Jul
21
2008

Recipe of the Day: Strawberry Mascarpone Ice Cream plus a little chit chat

This is a VERY rich ice cream…small portions people! I suggest you macerate your strawberries with the second portion of honey and Grand Marnier in a jar, shaking to coat and refrigerating until needed.

  • 1 1/2 cups half and half
  • 1/2 cup heavy cream
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 3 egg yolks
  • 2 1/2 TBSP honey
  • 8 ounces Mascarpone Cheese
  • 1 cup fresh strawberries sliced
  • 2 TBSP honey
  • 2 TBSP Grand Marnier (optional – not in my opinion but certainly optional)

Heat the half and half, cream and vanilla almost to boiling over medium heat.  Meanwhile blend egg yolks, sugar and first portion of honey till smooth.  Slowly whisk a bit of hot cream mixture into egg yolks to temper and slowly return egg mixture to pan, whisk constantly over medium-low heat until mixture begins to thicken (maybe 5 minutes).  Remove from heat and cool to warm.  Add and blend in mascarpone.  Refrigerate, covered until well chilled.  When well chilled process the cream mixture until it is beginning to thicken, add drained strawberries and continue processing until soft consistency.  Then freeze well.  It may seem a bit soft with the addition of the strawberries but this ice cream freezes hard so don’t fret over that.  Reserve the liquid from the strawberries, refrigerate.  I havent come up with what to do with it yet, but when I do I will let you know.  But it is too delish to pour out! Might be lovely poured over a piece of angel food cake…mmmm.

Now a little chit chat.  We had a BUSY Sunday.  Rachel and I were up and she had my daughter in law’s red velvet cupcakes made by 8 a.m.   By nine we had two kinds of ice cream chilling to be later churned. And while she was getting the cupcakes made I pitted two pounds of cherries.  The red velvet recipe she used was superb!

I will post it another time.  But it just proved once again that cooking is chemistry!  I will try to elaborate on all that when I get the recipe typed up.  Somehow we didnt get pictures of the lovely finished cupcakes.  She and Hannah were trying to get out the door to visit with Jessica and we just let it slip.  And I never thought of it until after Daughter in Law picked them up and the couple we had kept were eaten!  Oh well, next time.

While the girls were gone visiting, I made the ice cream.  We also had a caramel ice cream but neither of us liked how it tasted.  We dont know if we just didnt like the recipe or if maybe we burned the brown sugar just a tiny bit.  You know it only takes a tiny bit.  So we will keep searching for a better/easier caramel ice cream recipe.  Hey, mistakes happen every now and then.

Anyone else looking forward to Autumn?  I know I am.  Cooler temps and the end of hurricane season.  Looks like Dolly is going to churn herself into the Gulf later today.  Forecasters have her headed towards the lower Texas coast…but hey, they have been wrong before.

Makes me a bit uneasy.  I will be watching carefully.  We were so unprepared for the 2005 season.  No one wants a repeat of any of that.

Have a wonderful Monday and if anyone is along the Gulf coast, stay safe!

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I’m kinda slow this morning, but I have to ask, when you say “When well chilled process the cream mixture..” what exactly do you mean by process?
this looks like a wonderful recipe and I’m anxious to give it a shot.
thanks!
kate

Kate: Sorry I wasnt clearer! I meant to process as you usually do ice cream. In whatever sort of ice cream maker you use. I wrote in an earlier post about my Cuisinart, but any sort of ice cream maker should work. Sorry for the confusion!

Ohhh..ok, thank you! I’m trying your buttermilk peach ice cream recipe today and I wanted this one to be next on my list. Don’t you just love summer? :)
Thanks again,
kate

We’re just outside of New Orleans, so we’re definitely keeping an eye on the storm!