With summer fast approaching here in Australia, we all starting thinking of ways to cool down. A refreshing, not-too-sweet icecream is just the thing. This Vanilla Mascarpone Icecream is perfectly flavoured with just enough sweetness and a beautiful fragrance of vanilla.
Vanilla is one of my favourite flavours, whether it’s icecream or cake. But vanilla was not always so easy to come by. When I first baked in my pre-teen years and then in Home Economics class in high school, vanilla essence was de rigueur. Then I order some REAL vanilla extract through a catalogue though I’m not sure which company. Oh wow! When that vanilla extract arrived it was thick and shiny and the fragrance was like no vanilla I had ever smelt before. I thought it was gold and measured it out carefully and only for the really special recipes! I don’t how long it lasted but it was the vanilla that changed me forever! Since then the special-ness of vanilla extract, beans and seeds has remained with me and in my baking.
Let me tell you about the recipe
This easy recipe has been adapted from Saveur where it was flavoured with lemon which I’m sure is perfectly acceptable unless you are a vanilla freak like me. While this icecream is soft and cream when fresh, it becomes quite hard if it remains in the freezer for more than a couple of days. It’s still quite ok but remember to remove it well before you want to serve it to allow the icecream to soften slightly. This Vanilla Mascarpone Icecream teams wonderfully with Roasted Pears with Rosemary, Honey and Prosceco. I know you will enjoy it.
Vanilla Mascarpone Icecream (adapted from Saveur.com)
- 1 1/2 cups whole full cream milk
- 1/4 cup sugar
- 1 1/2 teaspoon unflavored powdered gelatin
- 1 cup mascarpone
- 1 vanilla bean split and scraped
In a small saucepan, combine the milk with sugar, vanilla bean and seeds and the gelatin. Allow to stand for 5 minutes.
Over medium heat, stir milk until the sugar and gelatine are dissolved. Off the heat, whisk in the mascarpone until smooth. Alllow to cool to room temperature.
Pour into an ice cream maker and process according to the manufacturer's instructions. Scrape the ice cream into a container and freeze until set, at least 4 hours