The addition of mascarpone makes this gelato smooth and luxurious.
10m
PREP TIME
20m
COOK TIME
241
CALORIES
9
INGREDIENTS
Ingredients 10 (1/2 cup) Servings
- Step1
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar, divided
- 1 1/2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1 piece (3 inch) McCormick Gourmet™ All Natural Madagascar Vanilla Beans, split in half lengthwise and seeds scraped
- 5 egg yolks
- 3 tablespoons honey
- 1/2 cup mascarpone cheese
- 1 tablespoon fresh lemon juice
INSTRUCTIONS
- 1 Mix milk, cream, 1/4 cup of the sugar, vanilla and vanilla bean with seeds in medium saucepan. Bring to simmer on medium heat. Beat egg yolks, honey and remaining 1/4 cup sugar in medium bowl. Gradually add 1 cup of the hot milk mixture, whisking until well blended. Gradually whisk this mixture back into the remaining milk mixture in the saucepan. Cook and stir on medium-low heat 15 minutes or until mixture registers 170°F on a thermometer. Remove from heat. Stir in mascarpone cheese with wire whisk until smooth. Strain custard into medium metal bowl. Stir in lemon juice
- 2 Place bowl over ice water bath for 15 minutes, stirring custard occasionally
- 3 Pour into an ice cream maker. Freeze according to manufacturer's directions. Serve immediately or freeze until ready to serve. Let stand in refrigerator 15 minutes before serving
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