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