Wednesday, April 17, 2013

Strawberry Mascarpone Ice Cream Recipe



Strawberries, 4 for $5. How could I resist? There’s nothing like strawberries to kick off the spring season for me. They have them at the local growers and at the grocery store. Can’t beat California fruit.

But 4 containers. What do I do with 4?

I wasn’t in the mood for strawberry jam, and as we all know, strawberries go quickly. A couple of years ago, Krista shared how to save strawberries from spoilage. Put paper towels in with the strawberries and keep them separated. It works!!

But I wasn’t willing to risk losing 2 of my 4 baskets. What to do?

I love ice cream. No, I adore ice cream. It really is my go-to comfort food. I can remember the first time my husband caught me at the freezer, spoon in hand, dipping into the ice cream. It was 7 a.m. He said, “What are you doing?” I said, “Having my medicine.” :)

Without a doubt, I consider ice cold foods like ice cream soothing and healing. 

I searched the Internet for a good strawberry ice cream recipe, then tweaked it with items that I like to use in my regular vanilla ice cream recipe. Mascarpone cheese is the trick.

Here you are. Yummy, delish, and soothing. Enjoy.

Tweaked from a recipe on All recipes dot com

By the way, the recipe asks for a quart of strawberries. I didn’t have a clue. I know what a “quart” is in liquid, but what is it when it comes to fruits and veggies? I found the answer on the Internet, too.

Strawberries – how to measure



 http://www.finecooking.com/item/16100/how-to-measure-strawberries-for-recipes


Strawberry Mascarpone Ice Cream

Ingredients:

1 quart strawberries (4 cups sliced)
1 cup heavy cream
½ cup mascarpone cheese
¾ cup white sugar
3 egg yolks
3 tablespoons agave syrup (or corn syrup)

Directions:

Place the berries into a food processor and puree until smooth. Pour into a large bowl and then set these aside.


Heat the heavy cream in a saucepan over medium heat. Add the mascarpone cheese. Heat until the mixture begins to bubble at the edge. In a large bowl, whisk together the sugar, egg yoks, and agave (or corn) syrup. Gradually pour the hot cream mixture into the egg yok mixture. Whisk constantly. Return the mixture to the saucepan and heat for 4-5 minutes. Do not allow the mixture to boil!!  Add to the strawberries, mix, and refrigerate until chilled (about 1 hour).


Fill an ice cream maker with the mixture and freeze according to the directions for the maker.


Enjoy!

 I served with chocolate chips. Yummy!




* * * * * * *
Daryl Wood Gerber also writes as Avery Aames, 
author of the Agatha Award-winning,
nationally bestselling CHEESE SHOP MYSTERY SERIES 

The 1st in A Cookbook Nook Mystery series is coming July 2013!!
FINAL SENTENCE.
You can pre-order the book HERE.

The 4th in A Cheese Shop Mystery series is out
TO BRIE OR NOT TO BRIE
You can order the book HERE. 


You can learn more about me, Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests! Also, you probably know by now about my alter ego, Avery Aames. Chat with Avery on Facebook and Twitter.













11 comments:

  1. Daryl/Avery - That's it, I'm coming to your house! Okay, so I have to take a cab to JFK and book a cross-country flight, but it just might be worth it for a bowl of that homemade strawberry ice cream. Awesome.

    ~ Cleo

    ReplyDelete
    Replies
    1. It's an easy trip, Cleo, once you get the hang of it. Awaiting your arrival. :)

      Daryl / Avery

      Delete
  2. My husband just got an ice cream maker and this looks tooooo good to pass up. Thanks for sharing.

    ReplyDelete
    Replies
    1. Toni, is he going to let you borrow it? :)

      Daryl/ Avery

      Delete
  3. There's a place around here that has pick-your-own strawberries for about fifteen minutes each year--I'll have to keep my eye on them! And I have a cute little ice cream freezer--the chiller part lives permanently in my fridge freezer. Yum!

    ReplyDelete
    Replies
    1. Fifteen minutes? Definitely not long enough time!!!

      My chiller lives permanently in my freezer too. Always at the ready.

      Daryl / Avery

      Delete
  4. The basket=weight=cups is fantastic! Very helpful.

    That sounds so delicious. There isn't much that can compete with good, fresh strawberries. Well, maybe a really proper tasting peach. Or just picked Maine wild blueberries. (A whole other thing than the cultivated ones) Ooo, how about together!?
    And then sprinkle on the chips!

    ReplyDelete
    Replies
    1. Libby, I thought so, too. I really didn't know. It helped me make the combo just right.

      Daryl / Avery

      PS Blueberries and strawberries and strawberries? Oh, yes.

      Delete
  5. That does it! I'm getting an ice cream maker, right now. This is mouthwatering, Avery/Daryl!

    Hugs,

    MJ/VA

    ReplyDelete
  6. I love strawberries and can't wait til the season arrives here. My mom and I used to go strawberry picking when I was a kid. I need to go again!

    ReplyDelete
  7. This is beautiful! I want some now. It looks so good I can taste it. Yum, yum, yum!

    ~Krista

    ReplyDelete