Blackberry-Mascarpone Ice Cream

recipe
Mascarpone cheese lends the ice cream rich texture.

Yield:

6 servings (serving size: 3/4 cup ice cream and about 3 tablespoons blackberries)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 4.5 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 6 g
Carbohydrate 41.9 g
Fiber 0.0 g
Cholesterol 60 mg
Iron 0.8 mg
Sodium 115 mg
Calcium 159 mg

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

Preparation

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.

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.

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.

Note:

Julianna Grimes Bottcher,

June 2006
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