RECIPE FOR MASCARPONE ICE CREAM CAMPANILE
Title: Mascarpone Ice Cream Campanile
Serves: 2
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Ingredients:
0.75 cup, Sugar
0.75 cup, Water
10.00 large, Egg yolks
2.50 lb, Mascarpone (Italian cream
0.50 cup, Light corn syrup
2.00 cup, Buttermilk
Instructions:
From chef Nancy Silverton of Los Angeles' Campanile.
In a small heavy saucepan combine the sugar and the water and bring the mixture to a boil, stirring until the sugar is dissolved.
In a metal bowl whisk together the egg yolks and add the sugar syrup in a stream, whisking.
Set the bowl over a pan of simmering water and cook the yolk mixture, whisking constantly, for 6 to 8 minutes, or until it is thick and pale and forms a ribbon when the whisk is lifted.
Remove the bowl from the heat and beat the mixture with an electric mixer at low speed until it is cool.
Whisk in the mascarpone, the corn syrup, and the buttermilk, force the mixture through a fine sieve set over another bowl, and freeze it in an ice cream freezer according to the manufacturer's instructions.
Makes about 2 quarts.
Serves: 2
Print Recipe
Ingredients:
0.75 cup, Sugar
0.75 cup, Water
10.00 large, Egg yolks
2.50 lb, Mascarpone (Italian cream
0.50 cup, Light corn syrup
2.00 cup, Buttermilk
Instructions:
From chef Nancy Silverton of Los Angeles' Campanile.
In a small heavy saucepan combine the sugar and the water and bring the mixture to a boil, stirring until the sugar is dissolved.
In a metal bowl whisk together the egg yolks and add the sugar syrup in a stream, whisking.
Set the bowl over a pan of simmering water and cook the yolk mixture, whisking constantly, for 6 to 8 minutes, or until it is thick and pale and forms a ribbon when the whisk is lifted.
Remove the bowl from the heat and beat the mixture with an electric mixer at low speed until it is cool.
Whisk in the mascarpone, the corn syrup, and the buttermilk, force the mixture through a fine sieve set over another bowl, and freeze it in an ice cream freezer according to the manufacturer's instructions.
Makes about 2 quarts.