The Chocolate Gourmand

Raspberry Mascarpone Ice Cream
Close Window

1 cup whole milk
3 egg yolks
1/2 cup sugar

3 pints fresh raspberries
3/4 cup sugar
8 ounces mascarpone cheese
1/4 cup Grand Marnier

1 cup heavy whipping cream

Prepare the custard base
Heat the milk over medium heat until simmering, stirring frequently. Remove from heat. Beat the egg yolks and 1/2 cup of sugar until well blended and color turns to light yellow. Continue whisking the egg mixture while slowly pouring in the hot milk. Return to saucepan and heat over medium heat, stirring constantly until temperature reaches about 165° F. Remove from heat and pour through sieve or chinois. Place in ice bath to cool.

Add the mascarpone to the custard base
Once the mixture is no longer hot you can add the mascarpone cheese and stir in with a whisk. To ensure even mixing you can return the mixture to a mixer and beat until smooth. Run it through the chinois if there are still any tiny lumps. Return mixture to ice bath to continue cooling.

Add raspberry pureé, other remaining ingredients and freeze
Rinse the raspberries and dry on a paper towel, removing any leaves or discolored raspberries as needed. Place raspberries in a blender with 3/4 cup of sugar. A sulfur smell is normal and will go away. Pureé well and pour into chinois or sieve to filter out raspberry seeds. Pour the raspberry puree into the ice cream base, add 1/4 cup of Grand Marnier and blend well with a whisk. Beat the 1 cup of cream just until it is no longer runny and add this to the ice cream base, mixing in thoroughly. Continue to chill in the ice bath until about 45° F. Freeze according to your ice cream maker's instructions. Transfer to a dedicated, odor-free container to let ripen in the freezer for several hours.