Raspberry and Mascarpone Ice Cream
Fresh raspberries and extra creaminess from the mascarpone mean you will be fighting people off the last scoops of this classic ice cream.
SERVES: 8 PREP: 20 MINS COOK: 10 MINS FREEZE: 4 HOURS
1 extra-large egg, plus 4 extra-large egg yolks
21/2 tablespoons stevia
1/2 cup mascarpone cheese
1 teaspoon vanilla extract
12/3 cups heavy cream
3/4 cup raspberries, halved
1 Crack the egg into a large heatproof bowl, add the yolks and stevia, and whisk with an electric handheld mixer for 30 seconds. Place over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water, and whisk until the mixture is pale and airy. This cooks the eggs and makes a sweet custard, but be careful not to overcook them.
2 Pour cold water into a bowl and put the custard bowl into it, so the bottom of the custard bowl is cooling in the water. Continue to whisk for 2 minutes, then lift the bowl out of the water and set aside.
3 Put the mascarpone and vanilla in another large bowl and whisk briefly until loose. Pour in the cream and whisk again until it forms soft peaks.
4 Using a metal spoon, gently fold the custard into the cream mixture, preserving as much air as possible. Stir in the raspberries.
5 Pour the mixture into a freezerproof container, cover with a lid, and freeze for 4 hours, or until set. Take the ice cream out of the freezer 10 minutes before you serve it to let it soften. Scoop it into glasses or small bowls and serve.
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