Recipes

Blueberry Mascarpone Ice Cream

Genevieve Gergis

Pastry Chef/Co-Owner

Bestia

Los Angeles
Calif.
Rate this recipe: 
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Menu Price: 
$9.00
Food Cost: 
N/A
Yield: 
8 servings
Ingredients: 
11/4
c
Milk
pinch
Salt
1/2 c, plus as needed
Sugar (See Note)
6
each
Egg Yolks
11/2
c
Mascarpone
14
Oz
Recipe: 
1
In a pot, combine milk, salt and 1/2 cup sugar. Heat to a simmer.
2
In a mixing bowl whisk egg yolks until combined. While whisking, temper egg yolks by slowly pouring in milk/sugar mixture until combined.
3
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).
4
Place mascarpone in a large container and strain mixture over mascarpone. Whisk together until smooth. Let cool.
5
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.
Notes: 
Note: 
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.
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