When raspberries are in season, why not make ice cream with mascarpone cheese? If you love raspberries, you will love this ice cream.
4 large egg yolks
½ cup granulated sugar
4 large egg yolks
½ cup granulated sugar
½ cup mascarpone cheese
1 t pure vanilla extract
1 ½ cups heavy cream or half-and-half
1 cup chopped fresh raspberries
Whisk together the egg yolks and sugar in a heat-proof bowl. Set over a saucepan of simmering water and whisk for about 5 minutes.
Place bowl in a sink with some cold water.
Whisk for another 2 minutes to cool the mixture down.
Stir in the vanilla, cream or half-and-half, and the raspberries.
Pour into an ice cream maker and freeze according to manufacturer's directions.
Spoon into a covered container and place in your freezer for at least 2 hours before serving.
Serves 6
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