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Mascarpone ice-cream

Rich velvet like textured icecream
Ingredients:

75ml (5tbsp) full fat milk
freshly grated nutmeg
2 large egg yolks
5ml (1 tsp) cornflour
80g (3 oz) caster sugar
250g (9 oz) tub Mascarpone cheese
200g (7 oz) tub fromage frais

Method:

  1. In a saucepan place the milk and nutmeg, bring to a gentle simmer.
  2. In a bowl whisk together the egg yolks, cornflour and caster sugar until light and creamy.
  3. Whisk the warmed milk into the egg mixture and return to the pan and bring back to a gentle simmer, whisking continuously.
  4. Remove from the heat and cover the mixture and allow to cool.
  5. When cool, whisk in the Mascarpone and fromage frais, ensuring it is thoroughly mixed.
  6. Place mixture into ice cream machine and allow to churn until frozen.
  7. Or put into a suitable container and place in the freezer for 2 hours remove and beat well, return to freezer until completely frozen.
Variations

Soak 80g (3oz) of chopped dried apricots in 30ml (2tbsp) brandy for 10 minutes, stir in at point 5.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.