S’meeses Mascarpone Custard Ice Cream

S’meeses Mascarpone Custard Ice Cream

prep time

minutes
cook time

minute
servings
8

Ingredients












Cooking Instructions

1

In medium-sized bowl, whisk together yolks and sugar. Set aside.


2

In saucepan, combine milk and cream. Bring to bare simmer, stirring occasionally. When liquid begins to bubble, use ladle to scoop about 1/2 cup hot liquid into yolks, whisking while pouring so yolks don’t curdle. Scoop in another 1/2 cup, whisking to combine, then pour eggy mix back into saucepan on stove.


3

Whisking constantly, continue cooking over medium heat until thickened, about 5 minutes. Custard should not run if you dip a wooden spoon into the pan and run your finger in a straight line through it. Pour cooked custard into large bowl, and whisk in mascarpone and salt. Press sheet of plastic wrap directly onto surface of custard. Refrigerate overnight, or at least 8 hours.


4

About 1 hour before you are ready to freeze custard, place marshmallows on sheet of parchment paper with plenty of room between. Place under hot broiler and let cook until golden brown, about 4 minutes. Let cool until pan is comfortable to move without oven mitt, then place in freezer.


5

Pour chilled custard your ice cream maker along with vanilla. Churn according to manufacturer’s directions. In last minute, peel frozen marshmallows off parchment and drop into ice cream maker along with graham cracker crumbs and peanut butter cups. Let churn to distribute, then freeze, sealing tightly with plastic wrap, until solid, about 4 hours.


Ingredients












Cooking Instructions

1

In medium-sized bowl, whisk together yolks and sugar. Set aside.


2

In saucepan, combine milk and cream. Bring to bare simmer, stirring occasionally. When liquid begins to bubble, use ladle to scoop about 1/2 cup hot liquid into yolks, whisking while pouring so yolks don’t curdle. Scoop in another 1/2 cup, whisking to combine, then pour eggy mix back into saucepan on stove.


3

Whisking constantly, continue cooking over medium heat until thickened, about 5 minutes. Custard should not run if you dip a wooden spoon into the pan and run your finger in a straight line through it. Pour cooked custard into large bowl, and whisk in mascarpone and salt. Press sheet of plastic wrap directly onto surface of custard. Refrigerate overnight, or at least 8 hours.


4

About 1 hour before you are ready to freeze custard, place marshmallows on sheet of parchment paper with plenty of room between. Place under hot broiler and let cook until golden brown, about 4 minutes. Let cool until pan is comfortable to move without oven mitt, then place in freezer.


5

Pour chilled custard your ice cream maker along with vanilla. Churn according to manufacturer’s directions. In last minute, peel frozen marshmallows off parchment and drop into ice cream maker along with graham cracker crumbs and peanut butter cups. Let churn to distribute, then freeze, sealing tightly with plastic wrap, until solid, about 4 hours.


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Tagged in: Dessert Mascarpone

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