It has been so hot these past couple of days that I just want to go sit in the freezer and hug a tub of ice cream. But that doesn’t seem practical, so a new batch of ice cream will have to do. After making this mascarpone ice cream, I’ve been dreaming up new flavors. Today, we’ll have something citrusy, orange mascarpone ice cream.
The formula for this ice cream is similar to the original mascarpone ice cream with the exception of the orange juice and zest. It is actually very simple and you can easily substitute another flavor if you wish. And it is always extra creamy thanks to the mascarpone.
Making ice cream is totally fun, especially the part when you lick the dasher and spatula clean after the ice cream has been churned, cuz you can’t waste even just one drop obviously. You don’t do that? Please, I don’t believe you. It’s like eating delicious soft serve freshly made, how could you not? If I didn’t have any self-control, I would probably lick the bowl too and get my tongue stuck to the side of it.
Hopefully this batch of ice cream will hold me up for the next couple of days. And hopefully, this heat will go away in time for the start of Fall next week. *cross my fingers* I’m really really looking forward to Fall weather, so I can hover over the oven when I bake to absorb the warm heat and curl up in blankets on the couch and wear layers… soon… For now, enjoy this ice cream! 🙂
- 4 egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cup whole milk
- 8 oz mascarpone
- 1/2 cup fresh squeezed orange juice about 1 to 1 1/2 oranges
- A pinch of salt
- Zest of 1 orange
- Place milk, orange zest and 1 tablespoon 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 the remaining 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, whisk until mascarpone completely dissolves.
- Add a pinch of salt and orange juice, stir to combine.
- 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.