Honey Mascarpone Ice Cream

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The combination of crème anglaise, mascarpone, and cream, further enhanced with wild orange blossom honey, formulates a rich ice cream with the velvet texture of gelato.

Ingredients


For the Crème Anglaise:

2½ cups granulated sugar
4 teaspoons cornstarch
¼ teaspoon salt
6 cups whole milk
1/3 cup orange blossom raw honey
4 fresh duck eggs

For the Ice Cream Base:

1 (14-ounce) can sweetened condensed milk
1 cup mascarpone
1 tablespoon vanilla extract
2 cups heavy whipping cream

Why duck eggs? In raising both ducks and chickens, one learns there is a markedly distinct flavor and richness that derives from a duck egg in comparison to a chicken egg. With large yolks and stronger whites, duck eggs become invaluable to a pastry chef who has the opportunity to bake with them. The whites whip loftier and produce greater leavening and lighter texture to cakes and cookies as well as pastes and creams for pastries and pies. For ice cream, unanimously, the duck egg richness only enhances the ice cream base and offers a smoother, silkier churned product.

Method


To Make the Crème Anglaise:

In a large saucepan, place the sugar, cornstarch, salt, whole milk, and honey. Heat on medium just to a simmer, stirring constantly. Remove from the heat. In a small bowl, whisk the duck eggs lightly, then vigorously whisk in about one cup of the hot liquid to temper the eggs. Begin whisking the milk mixture constantly as the tempered egg mixture pours into the pan. Once blended, return the saucepan to the heat and cook, stirring constantly until the mixture thickens enough to evenly coat the back of a spoon. Remove from heat. Do not allow the mixture to boil.

To Prepare the Ice Cream Base:

In a separate mixing bowl, combine the sweetened condensed milk and mascarpone. Let the milk mixture cool slightly then pour it over the mascarpone mixture. Fold all the ingredients together. Stir in the vanilla and heavy whipping cream. Chill the mixture in the refrigerator for 4 to 6 hours.

To Churn the Ice Cream:

For churning, pour the ice cream custard base into the ice cream churn container and follow the instructions of the ice cream making device. Churn until the motor slows and the ice cream is thick. If possible, remove the motor, leave the container in the bucket of ice, and wrap the top with an old, thick bath towel. Allowing it to sit in this manner will cause it to chill and harden. After eating, if any remains, place it in a covered container and store it in a freezer. The ice cream will retain a churned softness, even after several days of storage.

Recipe Created and Stylized by R. Shannon Mock and Brontë E. Mock

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