Blueberry Mascarpone Ice Cream
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1/2 c, plus as needed
Sugar (See Note)
In a pot, combine milk, salt and 1/2 cup sugar. Heat to a simmer.
In a mixing bowl whisk egg yolks until combined. While whisking, temper egg yolks by slowly pouring in milk/sugar mixture until combined.
Place combined mixture back into pot and cook over very low heat, constantly scraping bottom and sides of pot with a spatula until mixture reaches nappe consistency (when mixture thickens evenly and can coat back of a spoon).
Place mascarpone in a large container and strain mixture over mascarpone. Whisk together until smooth. Let cool.
Once cooled and ready to spin, whisk blueberry purée into ice cream base. Pour ice cream base into ice cream machine and process per manufacturer’s instructions.
You can add more sugar to taste if berries are a little sour. You may have a little purée left over; it’s great to use for blueberry lemonade or over pancakes and oatmeal. Bestia serves ice cream with a cookie, usually a brown sugar tuile.