Mascarpone & Marmalade Ice Cream

Mascarpone & Marmalade Ice Cream

Watch the recipe video

 

The mascarpone gives a creamy smooth texture - while the marmalade adds just the right amount of zing. 

Mascarpone Marmelade Ice Cream Recipe sq.jpg

Ice Cream... To us, this is a frozen custard ice cream or French style, which differentiates it from Philadelphia / American / New York style. Philadelphia style doesn't contain eggs, just dairy. It can get confusing, but who cares? Ice cream of any style is great.

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Mascarpone & Marmalade Ice Cream
The mascarpone gives a creamy smooth texture - while the marmalade adds just the right amount of zing.
Ingredients:
  • 4 egg yolks
  • ½ cup (125 mL) granulated sugar
  • 1 cup + 3 Tbsp + 1 tsp (300 mL) full fat milk
  • 250g tub mascarpone
  • 1/2 vanilla bean, scraped
  • 4 Tbsp (60 mL) orange marmalade
Method:
Place the milk, mascarpone, and vanilla into a medium saucepan and bring to a boil, stirring to blend the mascarpone into the milk. Place the yolks and sugar into a large bowl, and whisk until pale and thick.Take the milk mixture off the heat and whisk gradually into the egg yolks.Pour back into the pan and cook gently until it reaches 165ºF or until thick enough to coat the back of a wooden spoon. Don’t let it boil. Sieve into a bowl and chill.Freeze in your ice cream maker (each will be different) - when frozen swirl in the orange marmalade and serve.
Details:
Prep time: Cook time: Total time: Yield: 750 mL / 3 cups batter

A note about measuring... We're Canadian, so we use a measuring cup that is larger than the one our American neighbours (sorry neighbors if we were typing in American) use. In truth we're just as likely to use Metric, which is how this recipe was conceived and why the amount of milk is so awkward in cups. Maybe take a look at our video: All about measuring cups.

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