Dear Lindz,

You'll never guess what I made.
Give up?
I'll tell you.
Mascarpone ice-cream.
Yum.

I found the recipe on a great website called Not Eating Out in New York. The results are pretty fantastic, and now that you're opening your wedding gifts (like that gorgeous ice-cream maker), you can make it too! The recipe is as follows:

1 cup whole milk
1 cup heavy cream
1 cup mascarpone
3/4 cup sugar
3 egg yolks
1/2 tsp vanilla

In a small bowl, beat the egg yolks with the sugar until fluffy and lighter in color. Set aside. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat.

While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat process with a larger spoonful, while beating, then repeat (be careful not to spill any of the milk mixture like I did). Next, scoop all the egg yolk mixture into the hot milk mixture. Return heat to medium-low. Cook about 8-10 minutes longer, stirring frequently with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.

Chill the custard 4 hours or overnight. Whisk in the mascarpone and vanilla until smooth in texture. Follow your ice cream maker’s instructions to churn into ice cream. Transfer to an airtight container and freeze.

If you can resist the temptation, the flavor of the mascarpone is more pronounced after a few days in the freezer. And it is especially yummy when you add tiramisu inspired ingredients like cocoa powder and *a-hem* chopped ladyfingers.



Loves!
Megs