Blackberry-Mascarpone Ice Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Mascarpone cheese lends the ice cream rich texture. Ingredients:
2 cups 2% reduced-fat milk |
3/4 cup sugar, divided |
1/3 cup half-and-half |
2 tablespoons maple syrup |
1 tablespoon fresh lemon juice |
1/8 teaspoon salt |
1 large egg |
1/4 cup (2 ounces) mascarpone cheese |
3 1/4 cups fresh blackberries, divided |
Directions:
1. Combine milk, 1/2 cup sugar, and next 5 ingredients (through egg) in a large, heavy saucepan over medium-low heat, stirring well with a whisk. Heat to 160° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add cheese, stirring until smooth. Cool completely.
2. Place 2 cups blackberries and remaining 1/4 cup sugar in a blender or food processor, and process until smooth. Strain blackberry mixture through a sieve into a large bowl; discard solids. Cover and chill.
3. Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. When ice cream is almost set, with machine still running, pour pureed blackberries into the freezer can; process until set. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm. Serve with remaining 1 1/4 cups blackberries.
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