Mascarpone Marmalade Ice Cream Recipes

MARMALADE ICE CREAM

Marmalade Ice Cream image

Categories Milk/Cream Ice Cream Machine Dessert Frozen Dessert Vanilla Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

Ingredients

3 cups heavy cream
1 cup whole milk
1/2 cup sugar
1 vanilla bean, split lengthwise
8 large egg yolks
1/2 cup prepared orange marmalade
Special Equipment
An ice cream maker

Steps:

Combine cream, milk, and sugar in a medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a simmer over medium-high heat, stirring to dissolve sugar.
Remove pan from heat; cover and let stand for 30 minutes to let flavors meld. Whisk egg yolks in a medium bowl to blend. Gradually add cream mixture, whisking constantly. Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened, 5-7 minutes.
Strain custard through a fine-mesh sieve into a large bowl set in a bowl of ice water. Let cool completely, stirring occasionally.
Freeze custard in an ice cream maker according to manufacturer's instructions. Fold in marmalade and transfer to an airtight container. Cover and freeze. DO AHEAD: Marmalade ice cream can be made 2 days ahead. Keep frozen.

MASCARPONE & MARMALADE ICE CREAM

Mascarpone & marmalade ice cream image

This grown-up ice cream is total heaven with anything chocolaty

Provided by Jane Hornby

Categories Dessert

Time 7h

Yield Serves 6 on its own or up to 10 with dessert

Number Of Ingredients 7

Ingredients

3 large egg yolks
100g golden caster sugar
300ml full-fat milk
250g tub mascarpone
seeds ½ vanilla pod
zest 1 orange
3 tbsp Seville orange marmalade

Steps:

Put the yolks and sugar into a large bowl, then use an electric whisk to beat together until pale and thick.
Meanwhile, put the milk, mascarpone, vanilla and orange zest into a medium saucepan and bring to the boil, whisking to blend the mascarpone into the milk. Once just boiling, take off the heat and whisk this gradually into the egg mix to make a custard.
Clean out the pan, then tip the custard into it. Cook gently for 15 mins, stirring all the time, until the mix is thick enough to coat the back of a wooden spoon. Don't let it boil or the eggs will scramble. Sieve into a bowl and leave to cool.
Churn in an ice-cream machine until thick and smooth, then tip into a plastic container. Spoon over the marmalade, then use a skewer to ripple the marmalade through. Cover and freeze for at least 6 hrs until set. If you don't have an ice-cream machine, freeze the custard for 4 hrs in a container, stirring and breaking up the crystals every hour until thick and smooth. Swirl in the marmalade, then freeze solid.

Nutrition Facts : Calories 206 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Protein 3 grams protein, Sodium 0.11 milligram of sodium

MASCARPONE-BERRY ICE CREAM

Mascarpone-Berry Ice Cream image

If you are looking for a recipe to make ice cream without an ice cream maker, look no further. This delicious mascarpone ice cream is made with raspberries and strawberries. I like to serve it with extra berries and vanilla sauce. You can use other berries as well, of course.

Provided by Tinkerbell

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 2h15m

Yield 4

Number Of Ingredients 6

Ingredients

½ pound sliced fresh strawberries
1 ½ cups fresh raspberries
¼ cup white sugar
4 teaspoons vanilla sugar
1 (17.5 ounce) package mascarpone cheese
11 ounces plain yogurt

Steps:

Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.

Nutrition Facts : Calories 689.6 calories, Carbohydrate 31.8 g, Cholesterol 160.9 mg, Fat 59.7 g, Fiber 4.3 g, Protein 13.8 g, SaturatedFat 32 g, Sodium 121.5 mg, Sugar 22.9 g

MARMALADE ICE CREAM

Marmalade Ice Cream image

I tried this recipe and it's very yummy. Just a few ingredients. No cooking involved. I took it on the blog of Kitchen Koala but it's from : The Ultimate Ice Cream Book by Bruce Weinstein

Provided by Boomette

Categories Frozen Desserts

Time 25m

Yield 1 quart

Number Of Ingredients 5

Ingredients

1 1/4 cups orange marmalade
1/2 teaspoon vanilla extract
2 tablespoons orange liqueur (I used Grand Marnier) or 2 tablespoons syrup (I used Grand Marnier)
1 cup half-and-half
1 cup heavy cream

Steps:

In a large mixing bowl, combine the marmalade, vanilla, and liqueur or syrup. Mix well. Stir in the half-and-half and cream. Freeze in your ice cream machine according to the manufacturer's instructions.
When finished, the ice cream will be very soft but ready to eat. Although this ice cream will not freeze had, you can transfer to a freezer-safe container and freeze to firm up a little more.

MANGO MASCARPONE ICE CREAM

Mango Mascarpone Ice Cream image

Mascarpone's silky thickness lends a custardlike texture without the trouble of cooking custard. Except for dissolving sugar in mango nectar, this is a no-cook recipe. Press the puree through a fine sieve for a smooth texture. Recipe from Cooking Light.

Provided by Pinay0618

Categories Frozen Desserts

Time 30m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup mango nectar
1/3 cup sugar
5 cups cubed peeled ripe mangoes (about 4 1/2 pounds)
2/3 cup mascarpone cheese
1/3 cup nonfat sour cream
1 tablespoon fresh lemon juice
1 dash salt

Steps:

Combine nectar and sugar in a small saucepan. Cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Cool.
Place mango cubes in a blender, and process until smooth. Press pureed mango through a fine sieve over a bowl; discard solids. Combine mango puree, cheese, and sour cream in a blender; process until smooth. Pour into a bowl; stir in nectar mixture, juice, and salt. Cover; chill completely.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a chilled, freezer-safe container; cover and freeze 2 hours or until almost firm.

Nutrition Facts : Calories 87.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 23.3, Carbohydrate 22.1, Fiber 1.5, Sugar 19.5, Protein 0.8

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