I can feel summer is coming to an end. The weather is getting slightly milder (well in the early morning and at night anyways…). And the sun is setting earlier these days. Only a couple more weeks left of summer, so let’s indulge ourselves with this homemade mascarpone ice cream and boozy peach sauce.
The first time I had mascarpone ice cream was several years ago, in a tiny little Asian restaurant, in a random little shopping center, that Ryan’s sweet cousin Emily worked at. I’ve never even heard of mascarpone before that (yeah I live in a hole…). Cheese ice cream? Kind of a weird concept and totally adventurous, yeah? No? Sorta? Just a little bit? No, okay… fine… Turned out it was the best thing that happened to that meal!
That restaurant has closed down since, and for years, Ryan and I looked for mascarpone ice cream everywhere we went. We found it once, at a gelato shop, somewhere… mascarpone pistachio something something, it was delicious. But still, it’s not a typical ice cream flavor you can find in the frozen section at your local grocery store. Except once, I found mascarpone cherry ice cream at Vons! (No they’re not paying me to say that) I don’t know if they still carry it, but it was one of those generic brand too. Surprisingly delicious though!
I had to stop in the middle of typing this up to go get myself some mascarpone ice cream… It is kind of perfect with the peach, as a prelude to the end of summer. Serve with fresh ripe peach, or this honey rosemary peach sauce cooked in white wine! I made the sauce with chardonnay, and I think it lends even more richness to the ice cream. Love in a bowl! *sigh*
- 4 egg yolks
- 3/4 cup + 2 tablespoon sugar
- 2 cup whole milk
- 8 oz mascarpone
- 1 teaspoon fresh lemon juice
- A pinch of salt
- 1 cup dry white wine I used chardonnay
- 1 tablespoon honey
- 1/2 cup water
- 2 tablespoon brown sugar packed
- 1 rosemary sprig
- 2 large peaches ripe but firm
- 1 tablespoon tapioca flour optional
- Place milk and 2 tablespoons of sugar in a medium sauce pan and bring to a simmer, stirring occasionally. Remove from heat.
- In a medium bowl, beat the egg yolks and 3/4 cup of sugar on medium high speed until the color lighten and the texture is stringy.
- Temper the hot milk into the egg mixture by adding a little bit of milk at a time while whisking on low to mix. Adding too much hot milk too quickly can cook the egg.
- Once all of the milk has been added, pour the entire mixture back into the sauce pan and put over medium heat.
- Cook the custard, stirring constantly, until the mixture thickens and coats the back of the spoon. The temperature should register about 175°F to 180°F.
- Remove from heat and add the mascarpone, lemon juice and salt. Whisk until mascarpone completely dissolves.
- Let custard cool to room temperature. Then chill in the refrigerator for about 4 hours, or overnight. You can leave the custard uncovered while chilling in the fridge to avoid condensation. Only cover it when you are sure no condensation can form.
- When you are ready to make ice cream, pour custard into an ice cream maker and process according to manufacturer directions.
- Transfer to an air tight container and freeze for a few hours until harden.
- Pit and cube peaches into bit size pieces and set aside.
- Add wine, water, honey and sugar to a small sauce pan, boil on medium heat and reduce to half, about 10 minutes.
- Add rosemary to the pot and reduce the mixture to a quarter, another 10 minutes.
- Remove rosemary, add peaches and cook until tender and sauce thickens, about 10 – 15 minutes.
- In the last few minutes, if you want to thicken the sauce even more, add tapioca flour, stir quickly. This step is optional.
- Let sauce cool before serving, store in the fridge.
For stronger rosemary scent, add the rosemary sprig at the beginning when making sauce.
This recipe is adapted from Food and Wine.