Ice Cream & Ices
Lemon Curd Mascarpone Ice Cream
mascarpone cheese, room temperature
1prepare an ice bath in a large bowl.
2make a slurry by combining the cornstarch with 1/4 cup of whole milk. set aside.
3in a 4 quart saucepan, whisk half and half, corn syrup, remaining whole milk and salt. bring to a boil over medium heat. cook for 4 minutes.
4stir cornstarch slurry into boiling milk mixture.
5return to a boil and cook until the mixture is thickened, for 2-3 minutes. remove from heat.
6place mascarsone in a bowl. whisk to soften.
7slowly pour hot milk, mixture into the bowl with mascarone, whisking vigorously to break up any lumps.
8place bowl over ice bath to chill.
9once chilled, pour into ice cream maker and process according to your ice cream makers instructions.
10once the ice cream pulls away from the sides of the machine, add lemon curd. churn until no yellow steaks remain.
11transfer ice cream into a storage container and freeze until set, about 3 to 4 hours.
12before serving, let ice cream sit for a few minutes to soften.