Mascarpone Ice Cream

Materials:

For 1 qt.

• 1 c. whole milk
• 1 c. heavy cream
• 1 c. mascarpone cheese (~8 oz.)
• 3/4 c. sugar
• 3 egg yolks
• 1/2 tsp. vanilla

Methods:

1. In a small bowl, beat the egg yolks together with the sugar until fluffy and lighter in color. Set aside.
2. Combine the milk and cream in a medium saucepan and just bring to a boil over medium-high heat. Reduce to a simmer.
3. While beating the egg yolk mixture, pour in a small spoonful of the hot milk mixture and continue to beat. Repeat the process with a larger spoonful, while beating, then repeat.
4. Scoop all the egg yolk mixture into the hot milk mixture.
5. Return to medium-low heat and cook 8-10 minutes longer, stirring frequently, with a spatula to scrape all corners of the bottom of the pot. Do not let boil. The custard should be just thick enough to coat the back of a spoon, but have no lumps.
6. Chill custard 4 hours or overnight.
7. Whisk in mascarpone and vanilla until smooth in texture.
8. Follow ice cream maker instructions to churn into ice cream.
9. Transfer to air tight container and freeze for 2 hours to let "ripen".
10. Nummy.