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Mascarpone Ice Cream

If you recall my recipe for goat cheese ice cream, the result was very good and very strong. I liked that sharp flavor but it didn't pair well with anything. That problem is solved with this recipe. Mascarpone is milder, but has pronounced flavor that merges well into many desserts.

When I made the Salad du Printemps from the French Laundry Cookbook it called for mascarpone sorbet. I reinvented it as ice cream with fantastic results. This is a bit richer than the mascarpone sorbet, because of the eggs. What can I say? I really like custard bases.

If you recall from the goat cheese ice cream, you should whisk in the cheese when the custard is still warm. It helps to better infuse the cheese into the base. Mascarpone, on the other hand is much softer so you can do it when the base is room temperature. Nevertheless, this fellow suggests doing it while the ice cream base is warm because it definitely makes it easier.

If you don't have time to make the French Laundry recipe (which I will not provide), you will do just great by pairing it with chocolate almond cookies.

Mascarpone Ice Cream

4 egg yolks
3/4 cup of sugar
2 cups milk
1.5 cups cream
2 teaspoons vanilla extract
1 cup mascarpone
pinch of salt

If you follow my recipes you should really know the drill by now, but for you newbies:

1. Heat the cream and milk with half of the sugar.


2. While the liquid is heating, beat the yolks with the remaining sugar and salt.


3. When the milk.cream mixture is at a very bare simmer, remove about 1/3 cup of it and take the pan off the heat. Slowly add the 1/3 cup liquid to the eggs to temper them. I like to do this in 3 small additions of the liquid. The slower the eggs heat, the better the final product (I don't know the science behind this, but try scrambling an egg over high heat and over low and compare the results. The low heat egg is much more appealing).


4. Pour the tempered eggs into the saucepan with the milk.cream, put the pan back on the heat. Cook stirring constantly until a thermometer reaches 175 F.


5. Pour the custard through a fine mesh sieve. Cool to room temperature then chill over night.


6. Freeze in your ice cream maker.

Strawberry-Tarragon Sorbet

We had a dinner party last weekend and Mrs. Fellow went all out. The menu was huge:

Shrimp and corn chowder
Watermelon and feta salad with Serrano Chile dressing
STRAWBERRY AND TARRAGON SORBET
Roasted leg of lamb, lyonaise pommes anna, roasted asparagus
Salad du Printemps (from the French Laundry Cookbook) - Candied fennel, rhubarb confit, mascarpone ice cream, and oranges.

I made this sorbet for the palate cleanser between the salad and main courses. It is adapted from The Sweet Life, by Kate Zuckerman. People frequently refer to sorbets as refreshing. If that is what you want, than this one won't disappoint. My daughter loves this stuff she is eating her way through the leftovers with enthusiasm.

The texture and look are very creamy despite the lack of dairy. I think you will like this one. Strong berry flavor matched with a perceptible licorice taste.

Some tips:

• You can use less than perfect berries because they macerate for a while. Just increase the maceration time if they are too tart.


• If you still find the final product to be too tart, feel free to add more sugar. However, because the mixture will be cooler and not easily rewarmed, you may want to try superfine sugar. Its smaller crystal size makes it easier for the sorbet to absorb without extra heat.

Strawberry - Tarragon Sorbet

2.5 pounds of ripe strawberries
2/3 cup of sugar
1/2 cup of water
2 TBL corn syrup
1 ounce fresh tarragon (left whole on the stem)

1. Wash and hull the strawberries. Cut them in half. If the berries are not perfectly ripe, macerate them with the sugar for 10 - 15 minutes to get them nicely juicy.


2. Put the water, berries, and corn syrup into a medium saucepan. Bring to a boil then reduce the heat and simmer until the berries get very soft, about 5 minutes.


3. Add the tarragon, simmer for one more minute. Then turn off the heat and steep for 5 minutes.


4. Remove the tarragon. Puree the berries (I used a stick blender, but you can transfer to a regular blender).


5. Pass the puree through a fine mesh sieve to remove the seeds.


6. Cool to room temperature then chill overnight.


7. Freeze in your ice cream machine.

Coming soon

Three recipes will be posted soon - Mascarpone ice cream, strawberry-tarragon sorbet, and something using bacon!

Goat Cheese Ice Cream

Once again, the recipes are getting fewer and farther between. This blog is the victim of my busy schedule. Graduate school is kicking my behind and I am barely able to manage my regular day to day life.

A few weeks ago, I made some goat cheese ice cream. Mrs. Fellow loves the goat cheese. She loves the ice cream. So why not put them together? I did, and what I got was delicious. 20 people tasted it, and all 20 loved it.

The ice cream was tangier than expected. I thought the cold would dull the flavor more. Although it works for dessert, it isn't very sweet. This causes a problem when trying to match it with other flavors.

When I made this a couple of weeks ago, Mrs. Fellow had purchased a box of clementines that were sitting idle. I think she likes the idea of clementines more than the application. Anyway, I decided to make a clementine gelee, which was delicious. But it didn't work with the goat cheese flavor. Likewise for my strawberry gelee. I liked the combination with chocolate, but Mrs. Fellow did not.

Anyway, here is the recipe. Let me know if you find a good food pairing for it.

Goat Cheese Ice Cream:

1.5 cups of goat milk
2/3 cup sugar
8 ounces goat cheese (the soft one sold in logs)
6 egg yolks
1 whole egg

1. Break up the goat cheese in a bowl big enough to accommodate it and the goat's milk. This is messy business, but will make the incorporation of the cheese easier.


2. Mix the egg yolks, whole egg with 1/3 cup of sugar. Beat thoroughly.


3. Heat the milk and the 1/3 cup of the sugar to a bare simmer.


4. Temper the egg yolks with the warm goats milk. Do this by slowly adding about 1/3 of a cup of the milk while stirring the eggs.


5. Add the egg mixture into the goat milk pot. Cook, stirring constantly until the thermometer reaches a temperature of 175 degrees F.


6. Strain the mixture into the bowl with the goat cheese. Mix thoroughly until all the goat cheese is incorporated.


7. Cool to room temperature (you can use an ice bath to speed up the process).

Cover with plastic wrap on the surface of the ice cream mix. Chill at least four hours, but preferably overnight. Freeze in your ice cream machine.