lemon curd mascarpone ice cream

How To Make lemon curd mascarpone ice cream

• Step 1
  prepare an ice bath in a large bowl.
• Step 2
  make a slurry by combining the cornstarch with 1/4 cup of whole milk. set aside.
• Step 3
  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.
• Step 4
  stir cornstarch slurry into boiling milk mixture.
• Step 5
  return to a boil and cook until the mixture is thickened, for 2-3 minutes. remove from heat.
• Step 6
  place mascarsone in a bowl. whisk to soften.
• Step 7
  slowly pour hot milk, mixture into the bowl with mascarone, whisking vigorously to break up any lumps.
• Step 8
  place bowl over ice bath to chill.
• Step 9
  once chilled, pour into ice cream maker and process according to your ice cream makers instructions.
• Step 10
  once the ice cream pulls away from the sides of the machine, add lemon curd. churn until no yellow steaks remain.
• Step 11
  transfer ice cream into a storage container and freeze until set, about 3 to 4 hours.
• Step 12
  before serving, let ice cream sit for a few minutes to soften.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!