STRAWBERRY PASSION BREEZE ICE CREAM
3 egg yolks
1 c. sugar
1 c. half and half
1 c. whipping cream
1 c. (8 oz.) mascarpone
1 teaspoon vanilla
4-6 strawberries, cored and sliced
2 tablespoons white sugar
2 tablespoons water
1 additional teaspoon vanilla
¼ cup white chocolate chips
¼ cup shredded coconut
red sprinkles (for decoration)
In a sauce pan, over low heat, mix strawberries, sugar, water and vanilla. Cook for 3 minutes, until tender. Set aside and let cool completely. Strain off juice (reserve for sauce, if desired).
In a separate sauce pan, stir together yolks and sugar and cook, 30 seconds on low. Add half and half, cook 1 minute on low. Stir and cook 1 more minute. Stir and cook 1 additional minute. [Total 3 minutes.] Add whipping cream, mascarpone, and vanilla. Stir until mascarpone melts, and let cool to room temperature.
Chill egg mixture 1-3 hours in refrigerator
Then: Start counter top mixer. Add cream mixture. Whip 20-25 minutes
Add berries, chocolate, and coconut to ice cream mixture. Whip 5 more minutes until goodies are incorporated.
Pour into clean containers and freeze. About three hours later, it is a perfect consistency.
Serve and adorn with extra strawberries and red sprinkles for colorful fun!
SPECIAL GIVEAWAY THIS WEEK -
Know someone who hasn't read The Long Quiche Goodbye? A librarian? A teacher? A PTA pal? A mom? I'm giving away a copy to one of the commenters today. If you have a friend who wants to read it for free, have them check out the blog and leave a comment!