lemon curd mascarpone ice cream

How To Make lemon curd mascarpone ice cream

• 1

  prepare an ice bath in a large bowl.
• 2

  make a slurry by combining the cornstarch with 1/4 cup of whole milk. set aside.
• 3

  in a 4 quart saucepan, whisk half and half, corn syrup, remaining whole milk and salt. bring to a boil over medium heat. cook for 4 minutes.
• 4

  stir cornstarch slurry into boiling milk mixture.
• 5

  return to a boil and cook until the mixture is thickened, for 2-3 minutes. remove from heat.
• 6

  place mascarsone in a bowl. whisk to soften.
• 7

  slowly pour hot milk, mixture into the bowl with mascarone, whisking vigorously to break up any lumps.
• 8

  place bowl over ice bath to chill.
• 9

  once chilled, pour into ice cream maker and process according to your ice cream makers instructions.
• 10

  once the ice cream pulls away from the sides of the machine, add lemon curd. churn until no yellow steaks remain.
• 11

  transfer ice cream into a storage container and freeze until set, about 3 to 4 hours.
• 12

  before serving, let ice cream sit for a few minutes to soften.
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